INGREDIENTS
1
can (5 oz) tuna in water, drained, flaked
2
tablespoons mayonnaise or salad dressing
1
(10 inch) Old El Paso® Flour Tortilla, heated as directed on package
1
slice provolone cheese, cut in half
5
kalamata olives, cut in half
DIRECTIONS
1
In bowl, gently stir together tuna, mayonnaise, pesto, lemon juice and pepper until well mixed. Spread tuna mixture on tortilla; top with lettuce, cheese and olives. Fold bottom of tortilla up about 2 inches to enclose filling; roll tortilla tightly into compact wrap.
High Altitude (3500-6500 ft)
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