Tuscan Tuna And Grilled Vegetable Wraps
Save this Recipe
Featured in Cookbooks
Tuscan Tuna And Grilled Vegetable Wraps
Yield: 4 servings
-
4
small zucchini halved lengthwise
-
2
medium sweet red peppers quartered
-
2
medium yellow peppers quartered
-
2
medium vidalia onions cut ½"-thk slices
-
2
servings olive oil cooking spray (5 one-second sprays per serving)
- ½
-
½
teaspoon freshly-ground black pepper
-
3
tablespoons snipped fresh chives
-
1
cup canned cannellini beans drained, rinsed
-
6
ounces canned chunk white tuna in water drained, flaked
- ¼
-
8
black olives, preferably Calamata pitted, sliced
- 2
- ¼
-
¼
teaspoon freshly-ground black pepper
-
4
large burrito-size wheat flour tortillas
-
2
cups arugula torn bite size
This recipe is intended to make use of leftovers from our Mix and Match Recipe Week Series. If you do not have enough of the Grilled Summer Vegetables recipe (you need about 2 cups chopped vegetables for the wraps), make it from scratch. If you do have enough, omit the first 8 ingredients on this recipe list and skip to step 2.
Once you have the grilled vegetables recipe made or the leftovers on hand, combine 2 cups chopped vegetables with the beans, tuna, parsley, olives, vinegar, salt and pepper in a medium bowl; mix well.
Lay tortillas on a flat surface and top with arugula. Place 1 cup of vegetable-tuna mixture in a horizontal strip down the center of each tortilla. Fold in bottom ends of tortillas, roll up sides and serve.
This recipe yields 4 servings.
Points® Value: 6
Anonymous
This recipe viewed 2 times
Public
Open
Sign-in to comment on this recipe.
The Cook
Anonymous
