This original recipe was born one morning in the shower (where I do most of my best thinking), almost nine years ago. At the time, I was working in a busy real estate office as a Transaction Coordinator (aka executive paper pusher). I shared a workspace with four fun ladies who all loved to cook and share recipes. It was insanely hot that summer and I had been thinking about putting a new twist on my tuna salad. I told my friend Jodi not to bring her lunch the next day because I was going to bring her something new to try. The next day at lunch I presented my new invention - my spin on a tuna wrap sandwich. To my surprise, she loved it so much that she convinced me to start selling them on Thursdays during our lunch hour in the office. Before I knew it, there was an actual “buzz” about my tuna wraps! Agents were calling in their orders two days ahead to make sure I had their names down for a wrap (sometimes two or three) each week! Within a few months I had sold enough Jen's Tasty Tuna Wraps to buy my wedding dress. I hope you will try them and love them too. The following recipe will make four wraps.
2 cans fancy albacore tuna in water
2 tbsp. Regular or light mayo (your choice)
4 scallions, chopped
fresh ground black pepper to taste
1/3 cup toasted slivered almonds
2 cups romaine lettuce, chopped
1/4 cup fresh cilantro, finely chopped
drizzle of my original dressing – recipe follows (not named as of yet!)
4 8" or 10" flour tortillas 1 lime, sliced in quarters
In a mixing bowl combine tuna, mayo, scallions, pepper, and almonds. Place two good tablespoons of the tuna mixture in the middle of the flour tortilla and, using a fork and your fingers, shape into a rectangle. Add a sprinkle of cilantro across the tuna and then drizzle a tablespoon or so of dressing over the top. Top with a handful of chopped romaine. To fold, bring the bottom edge of the tortilla over the top first, then fold in the sides and roll once. Slice on a diagonal and serve with a wedge of lime it's a must squeeze!
Fast and easy to throw together, this dressing is essential to creating the original taste of this wrap!
1 ½ tbsp. Hidden Valley Ranch powdered dressing mix
½ cup 2% milk
2/3 cup regular or lowfat mayo
1 clove garlic approx.
¼ cup (or good hand full) cilantro
small hand full Pepitas (pumpkin seeds)
1 tbsp. extra virgin olive oil
Whisk first three ingredients together in small mixing bowl – set aside. In food processor (I have a little Cuisinart Mini-Prep Plus): Add garlic, cilantro, pepitas and olive oil and pulse for a few seconds. Then add ½ of the prepared ranch dressing and pulse together until smooth and fully incorporated. This dressing is great for dipping, on burritos and salads – whatever you dream up!