Zingy Pesto Tuna Wrap8 Reviews
- Prep: 15 min
- Ready In: 15 min
“This zingy version of a classic recipe, introducing pesto and kalamata olives, is sure to make your mouth water - and you'll reexamine the idea of the same old tuna salad.” - by jaimay7
Original recipe yields 1 wrap
- Lightly stir together the tuna, mayonnaise, pesto, lemon juice, and pepper in a bowl until well combined.
- Microwave the tortilla on High until warmed and pliable, 5 to 10 seconds.
- Spread the tuna mixture on the tortilla, and top with the lettuce leaves, provolone cheese, and kalamata olives. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the tortilla tightly into a compact wrap.
Amount Per Serving (1 total)
- 870 cal
- 52 g
- 42.3 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"good stuff! I used storebought pesto because I was too eager to try this recipe (read: too lazy) to make my own. the pesto-in-a-jar had citric acid, so it didn't need an entire tsp of lemon juice. I c..." See morean't say for sure, but I imagine that if you used homemade pesto this wouldn't be a problem. I used a muenster/provolone combination & sliced black olives because that's what I had in my cupboard. I also didn't add anywhere near 2 tbsps of mayonnaise; just enough to bind it all together will do. my final suggestion would be to place the tortilla flat in a skillet to warm & lay the cheese on top to melt it. microwaves do terrible things to bread products, imo. I enjoy finding new, delicious, inexpensive ways to prepare tuna, so thank you for the recipe!"
"A nice variation of tuna salad! The amount of sauce is perfect for 2 cans of tuna (instead of 1), but that just dilutes the zing of the recipe. Next time I'd try the sauce with only 1 T of mayo (kee..." See moreping the rest of the sauce ingredients as written,) and it would be about the right amount of moisture for 1 can of tuna. The 6 oz cans of tuna have been replaced by 5 oz cans, so keep that in mind too. I didn't microwave the tortilla. We like to toast our wraps in a medium-hot nonstick skillet, so I layer the ingredients with the cheese first (so it melts), then the tuna, lettuce, & kalamata olives. Put the seam side down first, and as they toast just roll them a little at a time until the outside is toasted. Makes a great, light lunch. Served with fresh, garden tomatoes topped with a light dressing and feta on the side."
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