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10-Minute Tuna Melt Wrap: Easy & Healthy Lunch

Toasted Tuna Salad Tortillas

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2

Ingredients
  

  • 5 oz canned tuna drained well
  • 2 large flour tortillas 8-inch diameter
  • 1/4 cup sweet corn kernels canned or thawed frozen
  • 2 tbsp red onion finely diced
  • 2 tbsp green peppers or pickles finely diced
  • 3 tbsp creamy dressing mayonnaise, Greek yogurt, or ranch
  • 1/4 cup cheddar cheese shredded
  • salt and black pepper to taste

Instructions
 

  • In a medium mixing bowl, use a fork to flake the drained canned tuna.
  • Add the corn kernels, diced red onion, diced green peppers (or pickles), creamy dressing, salt, and pepper to the bowl. Stir until the ingredients are thoroughly combined.
  • Lay the flour tortillas flat on a clean work surface. Divide the tuna salad mixture evenly, placing it in the center of each tortilla.
  • Sprinkle the shredded cheddar cheese evenly over the tuna salad on both tortillas.
  • Fold the left and right sides of each tortilla inward over the filling, then roll tightly from the bottom upward to seal.
  • Heat a skillet or grill pan over medium heat. Lightly coat with cooking spray if desired.
  • Place the tortillas in the skillet seam-side down. Cook for 2 to 3 minutes until the bottom is golden brown and sealed.
  • Carefully flip and cook the other side for an additional 2 to 3 minutes until golden brown and the cheese inside is melted. Serve immediately.