Tuscan Tuna and Grilled Vegetable Wraps


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These gourmet wraps are full of flavor, and healthy too! The high protein tuna and low carb tortillas make this a perfect meal on or off the diet.

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  • 4 small zucchini, halved lengthwise
  • 2 medium sweet red peppers, quartered
  • 2 medium yellow peppers, quartered
  • 2 medium Vidalia onions, 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 Tbs. chives, fresh, snipped
  • 1 C. canned cannellini beans, drained and rinsed
  • 6 oz. canned chunk white tuna in water, drained and flaked
  • 1/4 C. parsley, fresh, chopped
  • 8 items olives, black, preferably Kalamata, pitted and sliced
  • 2 tsp. red wine vinegar
  • 1/4 tsp. table salt
  • 1/4 tsp. black pepper
  • 4 large burrito-size wheat flour tortillas
  • 2 C. arugula, torn into bite-size pieces

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Preheat grill to medium-high heat. Spray with cooking spray. Place veggies in foil packet. Grill first 4 ingredients until tender, about 15-20 minutes, turning once. Combine 2 C. 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 C. 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.

Yield: 4 servings

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