| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Indian |
Fish*shell |
4 |
Servings |
INGREDIENTS
| 6 1/2 |
oz |
Canned tuna, water packed drained |
| 1/3 |
c |
Light cream cheese, soften |
| 1 |
tb |
Lemon juice |
| 1 |
ds |
Hot pepper sauce |
| 1 |
|
Dill pickle, cut in chunks |
| 4 |
|
7-inch tortillas |
| 4 |
|
Boston/leaf lettuce leaves |
INSTRUCTIONS
In food processor, blend together tuna, cream cheese, lemon juice and hot
pepper sauce until smooth. Add pickle; pulse until finely chopped.
Spread 1/4 cup tuna mixture on each tortilla; top each with lettuce leaf.
Roll up tortilla and wrap individually in plastic wrap. [Roll-ups can be
refrigerated for up to 1 day.]
Tips:
To make tuna spread by hand, mince the pickle before blending ingredients
together in bowl with spatula.
To freeze Tuna Roll-ups, omit lettuce leaf; wrap roll-ups tightly in foil
and freeze for up to 1 week.
Instead of tortillas, try whole wheat roti, which is an Indian flatbread,
if available.
To soften up the tortillas and make them easier to roll, warm them in a
toaster oven or microwave.
Per Serving: about 240 calories, 16 g protein, 7 g fat, 26 g carbohydrate
good source iron
Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon
"Portable Meals: Snacks to Go"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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