Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...
Filling and full of flavor, this sandwich wrap is a great way to get a meal together quickly. Served with fruit, this makes a perfect summer meal.
Sandwich wraps are the perfect solution when you need to get Sunday dinner together quickly. Tuna and spinach salad sandwich wraps combine veggies with tuna for a tasty summer meal. You can use smaller wraps if you'd like. We used 10-inch tortilla wraps in this recipe. Half a 10-inch wrap is perfect as part of a light meal or serve the whole thing as a heartier meal.
Tuna and spinach salad sandwich wraps recipe
2 (5 ounce) cans of tuna packed in water, drained
1/3 cup mayonnaise
1 tablespoon yellow mustard
1/4 cup diced red bell pepper
1/4 cup diced white onion
1-1/2 celery stalks, diced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried dill
2 (10 inch) tortillas
2-3 ounces baby spinach leaves, divided
Add the tuna to a large bowl and flake it with a fork. Add the mayonnaise and yellow mustard and mix to combine.
Fold in the vegetables, mix, and season with the salt, black pepper and dill. Mix well.
Lay the tortillas on a flat work surface. Spread half the tuna mixture from one side of the tortilla to the other, across the top portion of the wrap, just to the edges.
Layer half the spinach leaves over the tuna salad. Begin to roll the tortilla from the top to the bottom, as tightly as possible.
Slice the wrap in half, using a serrated knife, and serve immediately.