Tuna Fish Wraps Food

TUNA FISH WRAPS

Steps:

• Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl.
• Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.

TUNA SALAD WRAPS

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the tuna, mayonnaise, celery and green onions., Spread 1/4 cup tuna mixture over each tortilla; top with 1/3 cup cucumber mixture. Fold in sides of tortillas and roll up.

CRUNCHY TUNA WRAPS

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over tortillas; sprinkle with lettuce. Roll up tightly jelly-roll style.

FISH TACO WRAPS

Steps:

• Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
• Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
• Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
• Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
• Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.

MEDITERRANEAN TUNA WRAP

Steps:

• In a medium bowl combine the tuna, onion, parsley, olives.
• In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.
• Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.

TUNA LETTUCE WRAPS

Steps:

• Combine tuna, mayonnaise, onion, salt, and pepper in a bowl.
• Lay lettuce leaves out. Divide tuna mixture among the leaves, placing it in the middle of each leaf. Sprinkle Cheddar cheese over the tuna. Roll leaves up to create wraps.

TORTILLA TUNA WRAP

Steps:

• Mix tuna, celery, mayo, red pepper and cheese.
• Spread tortillas evenly with the tuna mixture.
• Top each with 2 lettuce leaves; roll up.

TUNA-SALAD WRAPS

Steps:

• Make dressing: In a medium bowl, whisk together reduced-fat mayonnaise, fresh lemon juice, and tomato-based chili sauce; season generously with coarse salt and ground pepper.
• Stir in solid white tuna. Stir in ingredients from either the Waldorf variation or Classic variation, if desired.
• Warm lavash or sandwich wraps. Place a leaf of green-leaf lettuce in center of each piece of bread; spoon tuna mixture on top. Fold opposite sides of bread over filling; roll tightly into a cylinder, ending seam side down. With a serrated knife, cut sandwiches in half crosswise.

IT'S A TUNA SALAD WRAP!

Steps:

• 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.
• To make the wrap, spoon 1/2 cup filling into each tortilla and roll it up. Enjoy!
• Note:.
• 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.

TUNA AND COLESLAW WRAP

Steps:

• In a bowl, add the tuna, cabbage, pineapple, and dressing. Stir to mix evenly.
• Top each tortilla with one-fourth of the mixture. Fold both sides of tortilla up over the filling and roll to close.