Recipe: Tuna Salad Wraps (using veggies, cheddar and cream cheese)

TUNA SALAD WRAPS

1 (6.5 oz.) can water-packed white tuna, drained
1 small carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1 Tbsp. fat-free mayonnaise
2 (8-inch) flour tortillas
2 Tbsp. fat-free cream cheese, softened
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded green leaf lettuce
Alfalfa sprouts

In a small bowl, combine the tuna, carrot, celery, green pepper, and mayonnaise.

Spread a tablespoon of the cream cheese in a vertical strip, to cover the center third of a tortilla. Spread half the tuna salad firmly over the cream cheese, starting 2-inches below the top and ending 2-inches above the bottom of each tortilla. Cover with half the lettuce and a blanket of sprouts.

Fold the bottom of the tortilla up, cover the top of the filling. Fold in the two sides a quarter-inch. Roll the tortilla up, holding the side folds in. Be sure to roll the wrap tightly and firmly as possible to ensure the package stays closed. Surround the wrap in plastic wrap and refrigerate until you are ready to serve or pack it.

Repeat with the second half of the filling ingredients, using the second tortilla.

Makes 2 wraps
Source: the American Institute for Cancer Research