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Tuscan Tuna and Grilled Vegetable Wraps

Source of Recipe

Mai


List of Ingredients

WW Tuscan Tuna and Grilled Vegetable Wraps


4 small zucchini, halved lengthwise
2 medium sweet red pepper(s), quartered
2 medium yellow pepper(s), quartered
2 medium vidalia onion(s), cut into 1/2-inch-thick slices
2 serving olive oil cooking spray (5 one-second sprays per serving)
1/2 tsp table salt
1/2 tsp black pepper
3 Tbsp chives, fresh, snipped
1 cup canned cannellini beans, rinsed and drained
6 oz canned chunk white tuna in water, drained and flaked
1/4 cup parsley, fresh, chopped
8 items olive(s), black, preferably Calamata, pitted and sliced
2 tsp red wine vinegar
1/4 tsp table salt
1/4 tsp black pepper
4 large burrito-size wheat flour tortilla(s)
2 cup arugula, torn into bite-size pieces




Recipe


This recipe is intended to make use of leftovers from our Mix and Match Recipe Week Series. If you do not have enough of the Grilled Summer Vegetables recipe (you need about 2 cups chopped vegetables for the wraps), click on the recipe link above to make it from scratch. If you do have enough, omit the first 8 ingredients on this recipe list and skip to step 2.


Once you have the grilled vegetables recipe made or the leftovers on hand, combine 2 cups chopped vegetables with the beans, tuna, parsley, olives, vinegar, salt and pepper in a medium bowl; mix well.


Lay tortillas on a flat surface and top with arugula. Place 1 cup of vegetable-tuna mixture in a horizontal strip down the center of each tortilla. Fold in bottom ends of tortillas, roll up sides and serve