It’s a wrap: In just a few minutes, pack your own brown-bag tuna salad sandwich.
Here's the skinny:
1/4 teaspoon salt >
dash salt
2 tablespoons olive oil >
1 tablespoon olive oil
2 cans (6 oz) tuna in oil, drained >
2 cans (6 oz) very low sodium chunk white tuna, drained
4 10-inch flour tortillas >
4 8-inch whole wheat tortillas
1/2 cup shredded cheddar cheese (2 ounces) >
1/2 cup julienned carrot
Nutritional Highlights
510 (before)
330 (after)
22 g (before)
8 g (after)
6 g (before)
1 1/2 g (after)
950 mg (before)
590 mg (after)
6 g (before)
16 g (after)
20 (before)
60 (after)
1/4 cup finely chopped red onion
2 tablespoons lemon juice
1/8 teaspoon black pepper
Dash salt
1 tablespoon olive oil
1 can (15 oz) Progresso® cannellini beans, rinsed and drained
2 cans (6 oz) very low sodium chunk white tuna, drained
1 cup cherry tomatoes, quartered
1/4 cup snipped fresh parsley
4 8-inch whole wheat flour tortillas
1/2 cup julienned carrot
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1 In a small bowl, combine red onion, lemon juice, pepper, and salt. Whisk in olive oil; set aside.
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2 In a large bowl, slightly mash beans. Add tuna, tomatoes, and parsley. Pour dressing over bean mixture; stir gently.
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3 Divide bean mixture among tortillas. Top with carrot. Roll up tightly. Serve immediately, or cover and chill for up to 6 hours.
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Nutritional Information
1 wrap:
Calories 330 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 590mg; Total Carbohydrate 34g (Dietary Fiber 16g, Sugars 3g); Protein 36g
% Daily Value
Vitamin A 60; Vitamin C 30; Calcium 10; Iron 10
Exchanges
2 Starch, 0 Lean Meat, 4 Very Lean Meat, 1/2 Fat
Carbohydrate Choices
2
