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| INGREDIENTS |
| 6 |
eggs, hardboiled and sliced |
| 1-6 oz. |
can light tuna, packed in water, drained |
| 1/4 cup |
reduced fat or light Italian or Caesar dressing |
| 8 |
cherry tomatoes, halved |
| 8 |
green olives, pitted and sliced |
| 4 |
whole wheat tortillas |
| 3 cups |
mixed salad greens, finely chopped |
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| RECIPE |
- Gently break apart tuna in bowl. Add salad dressing, tomatoes, olives, toss gently.
- Lay out all four tortillas; place 1/4 each of tuna, greens, and egg slices.
- Tightly fold and roll each tortilla, slice in half, and place toothpick to secure.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1 tortilla
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
446 |
|
| Total Fat |
17 g |
|
| Sodium |
685 mg |
|
| Total Carbohydrates |
42 g |
|
| Fiber |
7 g |
|
| Protein |
27 g |
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