Title: Snacks-To-Go: Tuna Roll-Ups
Categories: Fish*shell
Yield: 4 Servings

6 1/2 oz Canned tuna, water packed
-drained
1/3 c Light cream cheese, soften
1 tb Lemon juice
1 ds Hot pepper sauce
1 Dill pickle, cut in chunks
4 7-inch tortillas
4 Boston/leaf lettuce leaves

In food processor, blend together tuna, cream cheese, lemon juice and hot
pepper sauce until smooth. Add pickle; pulse until finely chopped.

Spread 1/4 cup tuna mixture on each tortilla; top each with lettuce leaf.
Roll up tortilla and wrap individually in plastic wrap. [Roll-ups can be
refrigerated for up to 1 day.]

Tips:

To make tuna spread by hand, mince the pickle before blending ingredients
together in bowl with spatula.

To freeze Tuna Roll-ups, omit lettuce leaf; wrap roll-ups tightly in foil
and freeze for up to 1 week.

Instead of tortillas, try whole wheat roti, which is an Indian flatbread,
if available.

To soften up the tortillas and make them easier to roll, warm them in a
toaster oven or microwave.

Per Serving: about 240 calories, 16 g protein, 7 g fat, 26 g carbohydrate
good source iron

Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon
"Portable Meals: Snacks to Go"

[-=PAM=-] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini