TORTILLAS WITH TUNA, EGG, & CORN

 

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  • Servings:
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Ingredients

  • 1 Tbsp plain yogurt
  • 1 tsp olive oil
  • 1/2 tsp white wine vinegar
  • 1/2 tsp dijon mustard
  • 1 large egg, hard-boiled and cooled
  • 1 can tuna, drained
  • 7 oz corn (I prefer frozen, but
  • canned okay)
  • 2 whole wheat flour tortillas
  • 1 container of sprouts, any type
  • pepper

Directions

  • 2 Servings
  • 1 Tbsp plain yogurt
  • 1 tsp olive oil
  • 1/2 tsp white wine vinegar
  • 1/2 tsp dijon mustard
  • 1 large egg, hard-boiled and cooled
  • 1 can tuna, drained
  • 7 oz corn (I prefer frozen, but
  • canned okay)
  • 2 whole wheat flour tortillas
  • 1 container of sprouts, any type
  • pepper
  • To make the dressing, whisk the yogurt, oil, vinegar, mustard, and pepper to taste, until emulsified and smooth.
  • Shell the egg, seperate the yolk and the white, then mash the yolk and mince the white. Mash the tuna with the egg and dressing, then mix in the corn.
  • Spread the filling equally over the two tortillas and sprinkle the sprouts on top. Fold in one end and roll up.
  • Wrap in foil for a packed lunch, or enjoy as a nice, easy summer lunch or dinner. Easy to tweak to however your picky wants.
  • I found this recipe in a great book called healthy cooking ro your kids.

Notes

Categories: Fish  Lunch 

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