Grilled Teriyaki Tuna Wraps

These wraps are perfect on a hot summer day. I like to serve them with fresh fruit spinkled with lime. *prep time does not include marinating

• Ready In: 33 mins
• Serves: 4-6

Ingredients

• 3 (8 ounce)  tuna steaks, 1-inch thick*
• 1⁄3 cup soy sauce
• 2  garlic cloves, minced
• 1 1⁄2 teaspoons  packed brown sugar
• 1 1⁄2 teaspoons  finely shredded fresh ginger
• 80  inches flour tortillas
• 1  tablespoon  cooking oil
• 3⁄4 cup fat free sour cream
• 3⁄4 cup  bottled  honey mustard dressing
• 2  cups  lightly packed arugula leaves
• 1  large red onion, sliced (1 cup)
• 1  medium tomatoes, chopped (1 cup)

Directions

1. Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag.
2. Marinate in refrigerator 1 to 2 hours; turn bag occasionally.
3. Drain; discard marinade.
4. Grill fish on greased rack of uncovered grill directly over medium heat for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. Cut tuna into 1/2-inch chunks.
5. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.
6. In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up.