Tuna And Hummus Wraps Recipes

EASY TUNA SALAD HUMMUS WRAP

Steps:

• In a medium sized bowl, combine the drained tuna, salt and pepper and olive oil. Mix completely.
• Place a tortilla on a small plate. Spread 3 Tablespoons of hummus on the tortilla. Split the tuna salad and place each half on the tortilla. Add lettuce and tomato, if using, and wrap up.
• Serve immediately and enjoy.

TUNA AND HUMMUS WRAPS

Steps:

• In a medium bowl stir together tuna, cucumber, tomato, oil, dill, and pepper. Add torn lettuce; toss to combine.
• To assemble wraps, spread tortillas with hummus. Top with tuna mixture. Roll up tortillas and, if necessary, secure with toothpicks.

TUNA VEGGIE WRAPS WITH HUMMUS

Steps:

• Place your wraps on a flat surface. Smother about a tablespoon, give or take, of hummus around the center of the wrap.
• Place the mixed greens closer to the edge of one side of each wrap, and top with the tomato slices, carrots, cucumbers, bell peppers, and onions, dividing everything between each wrap evenly. Top the vegetables with the tuna, half of a can for each wrap. Spritz some lemon juice, one wedge per wrap, over the tuna.
• Fold the sides of the wrap inward with an inch or so in between them so the filling is still somewhat visible. While keeping the sides pulled in, use your thumbs to bring the bottom edge of the wrap over the sides. Pull the bottom of the wrap taut and use it to roll over the filling and the folded sides. Roll until your entire wrap is secured.
• Tip: If you're packing this as a lunch, you can secure your wrap further by wrapping it with parchment to ensure none of the folded ends untuck themselves.

TUNA AND HUMMUS SANDWICHES

Steps:

• Drain the oil from the tuna, reserving the oil. Place the tuna in a mixing bowl and flake it with a fork. Add the celery, onion, cornichons, lemon juice, mayonnaise, 2 tablespoons of the reserved oil, the mustard, salt, and pepper and mix well. Cover and refrigerate for a few hours to allow the flavors to develop.
• Toast the bread and spread each slice with a layer of hummus. Spread the tuna salad on each piece of bread, garnish with slices of radish, and serve immediately.
• For the Hummus:
• Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, hot sauce, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Yield: 2 cups.

SPICY TUNA AND HUMMUS SALAD

Steps:

• Drain roasted red peppers and pat dry. Puree in a food processor until finely chopped.
• Transfer roasted red peppers to a bowl. Add tuna, hard-boiled eggs, hummus, green onions, celery, Sriracha sauce, capers, and seafood seasoning. Mix together. Divide into individual 1-cup portions and refrigerate.

CRUNCHY TUNA WRAPS

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over tortillas; sprinkle with lettuce. Roll up tightly jelly-roll style.

TUNA SALAD WRAPS

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the tuna, mayonnaise, celery and green onions., Spread 1/4 cup tuna mixture over each tortilla; top with 1/3 cup cucumber mixture. Fold in sides of tortillas and roll up.

MUSHROOM AND TUNA WRAP

Steps:

• Preheat the oven to 375 degrees F. Warm tortillas over your stove burner (a little scorching adds to the flavor and personality) set aside. Place in a tea towel or napkin to keep them warm. In a saute pan over medium high heat, saute the onion and garlic in the oil for 1 minute. Add the mushrooms and tomatoes, and cook for 5 minutes. Add the kale and cook, tossing, for 2 minutes. Add the herbs and season with salt and pepper. Add the tuna and cook 3 minutes. Off the heat add the lime juice and the re-season, if necessary. Place 2 tablespoons of the tuna mix in the lower part of each tortilla and roll them up. For lunch, just roll them up and enjoy! For an appetizer, toast them in a dry saute pan over medium low heat until toasty, roll them on the other side and toast. Cut each into fourths and top it on a plate and serve with salsa. For dinner, lightly spray oven-proof dish with vegetable spray and carefully place the wraps seam side down. Cover with aluminum foil. Bake on the center rack in the oven for 20 minutes or until the wraps are very hot. Serve with salsa, corn and nopales, Mexican tomato rice and guacamole.
• Rinse and seed chiles. Place in a saute pan over medium heat and toast in the oil until all are deep brown. Set aside. Place the onion, tomatoes and oregano in a saucepan with the water. Bring to a boil and reduce heat to a simmer. Simmer 1 minute or until the tomatoes are soft. Strain the cooked ingredients from the cooking liquid. Toss liquid and place the toasted chiles with a quarter of the cooked ingredients plus the garlic into a blender and puree until smooth, 10 to 12 seconds. Add cilantro and the remaining cooked ingredients and pulse until chunky. Season, to taste, and set aside until ready to use. Serve hot or cold.

TUNA SALAD WRAPS

Steps:

• Combine mayonnaise, lime juice, and jalapeno pepper in a medium bowl; mix well. Stir in tuna.
• Spread tuna mixture to within 1/4 inch of the edge of each tortilla. Top with lettuce, cheese, and tomato; press lightly to flatten a bit. Top with avocado, green onion, and cilantro. Roll up each tortilla tightly or fold in half. Serve immediately.