It's a Tuna Salad Wrap!

Sharon123's Note:

Try something new for lunch! Adapted from The Ultimate Weight Solution Cookbook by Dr. Phil McGraw.

• Total Time: 12 mins
• Prep Time: 12 mins
• Cook Time: 0 mins

Ingredients:

Servings: 2

• 1 (6 ounce) can solid white tuna packed in water , drained
• 1 stalk celery , minced
• 1 tablespoon dill relish (or 1 small dill pickle, minced)
• 3 tablespoons light mayonnaise
• 2 tablespoons red onions , finely chopped
• 2 teaspoons lemon juice , freshly squeezed
• ½ teaspoon dried dill
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 2 fat free whole wheat tortillas

Directions:

1. Combine the tuna, celery, dill relish, mayonnaise, onion, lemon juice, dill, salt, and pepper in a bowl. Cover and set in refrigerator for up to 24 hours.
2. To make the wrap, spoon 1/2 cup filling into each tortilla and roll it up. Enjoy!
3. Note:.
4. You may make this to go, but you must keep the filling and the tortilla separate so the tortilla doesn't get soggy over the course of the morning. Store the filling in the fridge, so the mayonnaise doesn't spoil.

Reviews

[Debbwl]

Yumm! Almost identical to the way we have made tuna for years. Made as written and will do so again. Thanks for the yummy tuna lunch.

[loof]

Great tuna salad! Loved the addition of the dill and the lemon juice. I used low carb wheat tortillas and these were great - thanks for sharing the recipe!

[Andi of Longmeadow Farm]

100% yum - factor! Loved the onion, the dill, and the little snap of lemon in this. Perfect for a lovely Easter lunch - when you want something light, and just filling enough. I wouldn't add or subtract one thing. Perfection on a plate and in your mouth. Thanks, Sharon!