Zingy Pesto Tuna Wrap

Zingy Pesto Tuna Wrap

9
jaimay7 0

"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."

Ingredients 15 m {{adjustedServings}} servings 870 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 870 kcal
  • 43%
  • Fat:
  • 52 g
  • 80%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 56.5 g
  • 113%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1912 mg
  • 76%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Lightly stir together the tuna, mayonnaise, pesto, lemon juice, and pepper in a bowl until well combined.
  2. Microwave the tortilla on High until warmed and pliable, 5 to 10 seconds.
  3. 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.
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Reviews 9

  1. 11 Ratings

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Cassidy
8/6/2009

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 can'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!

COOKIN4MYFAMILY
9/8/2009

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 (keeping 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 The 6 oz cans of tuna have been replaced by 5 oz cans, so keep that in mind too.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.

Patty
8/23/2011

Wow I LOVED this. Mixed it up and ate it on ritz crackers.