Tortillas With Tuna, Egg, & Corn
CATEGORIES
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
  1. 2 Servings
  2. 1 Tbsp plain yogurt
  3. 1 tsp olive oil
  4. 1/2 tsp white wine vinegar
  5. 1/2 tsp dijon mustard
  6. 1 large egg, hard-boiled and cooled
  7. 1 can tuna, drained
  8. 7 oz corn (I prefer frozen, but
  9. canned okay)
  10. 2 whole wheat flour tortillas
  11. 1 container of sprouts, any type
  12. pepper
  13. To make the dressing, whisk the yogurt, oil, vinegar, mustard, and pepper to taste, until emulsified and smooth.
  14. 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.
  15. Spread the filling equally over the two tortillas and sprinkle the sprouts on top. Fold in one end and roll up.
  16. 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.
  17. I found this recipe in a great book called healthy cooking ro your kids.