Tuna Ceviche Wraps

By Bettybug

Ingredients

• 1 pouch (6 oz.) H-E-B ALBACORE TUNA, drained
• 1 cup chopped RED ONION*
• 2 medium TOMATOES, chopped (2 cups)
• 2 Tablespoons each: fresh chopped JALAPENO and CILANTRO
• 1 teaspoon FAJITA SEASONING
• 12 H-E-B HOMESTYLE FLOUR TORTILLAS, room temperature

Details

Servings 6

Preparation

Step 1

1. Combine tuna, onion, tomatoes, jalapeno pepper, cilantro and fajita seasoning in a large bowl and toss to combine. Season Tuna Ceviche with salt and pepper to taste. Drain excess juice before making wraps.
2. Place 1/3 cup of tuna ceviche mixture in each tortilla and roll into a cone. Secure each wrap with a small sheet of foil or plastic wrap. Refrigerate wraps until ready to serve.
MAKES: 6 servings (2 wraps each)

* You can substitute the onion, tomato, jalapeno peppers and cilantro with 1 1/2 cups of Fresh From Texas Pico de Gallo (found in the produce department).