Zingy Pesto Tuna Wrap Recipe - Allrecipes.com
Zingy Pesto Tuna Wrap Recipe
  • READY IN 15 mins

Zingy Pesto Tuna Wrap

Recipe by  

"This zingy version of a classic recipe, introducing pesto and kalamata olives, is sure to make your mouth water - and you'll reexamine the idea of the same old tuna salad."

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Ingredients Edit and Save

Original recipe makes 1 wrap Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. Lightly stir together the tuna, mayonnaise, pesto, lemon juice, and pepper in a bowl until well combined.
  2. Microwave the tortilla on High until warmed and pliable, 5 to 10 seconds.
  3. Spread the tuna mixture on the tortilla, and top with the lettuce leaves, provolone cheese, and kalamata olives. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the tortilla tightly into a compact wrap.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2009

good stuff! I used storebought pesto because I was too eager to try this recipe (read: too lazy) to make my own. the pesto-in-a-jar had citric acid, so it didn't need an entire tsp of lemon juice. I can't say for sure, but I imagine that if you used homemade pesto this wouldn't be a problem. I used a muenster/provolone combination & sliced black olives because that's what I had in my cupboard. I also didn't add anywhere near 2 tbsps of mayonnaise; just enough to bind it all together will do. my final suggestion would be to place the tortilla flat in a skillet to warm & lay the cheese on top to melt it. microwaves do terrible things to bread products, imo. I enjoy finding new, delicious, inexpensive ways to prepare tuna, so thank you for the recipe!

 
Most Helpful Critical Review
Apr 12, 2010

This is ok at best. I made it to recipe pretty much exactly and all I could taste was tuna. I thought the pesto olive combo would take away some of the tuna taste but no. We wont make it again.

 
Sep 08, 2009

A nice variation of tuna salad! The amount of sauce is perfect for 2 cans of tuna (instead of 1), but that just dilutes the zing of the recipe. Next time I'd try the sauce with only 1 T of mayo (keeping the rest of the sauce ingredients as written,) and it would be about the right amount of moisture for 1 can of tuna. The 6 oz cans of tuna have been replaced by 5 oz cans, so keep that in mind too. I didn't microwave the tortilla. We like to toast our wraps in a medium-hot nonstick skillet, so I layer the ingredients with the cheese first (so it melts), then the tuna, lettuce, & kalamata olives. Put the seam side down first, and as they toast just roll them a little at a time until the outside is toasted. Makes a great, light lunch. Served with fresh, garden tomatoes topped with a light dressing and feta on the side.

 
Aug 23, 2011

Wow I LOVED this. Mixed it up and ate it on ritz crackers.

 
Feb 15, 2011

fantastic, didn't add cheese or lettuce but did add avocado. Wanted seconds so I made one using the lettuce as a wrap, fantastic :)

 
Jul 12, 2010

This recipe is fantastic! I've made it for lunch almost every day for the last few weeks. A few times, I've substituted canned chicken for a less fishy taste & it works just as well.

 
Mar 29, 2011

Was not very impressed. I made this exactly as directed and was hoping for more flavor. But all I tasted was the tuna. The pesto and olives might as well have not even been in there. Won't be repeating this one.

 
Jul 02, 2013

This is a great change of pace for salad lovers. I changed a few things due to where I live and what is available in our very small grocery store. When I made the Basil Pesto I uesd only sunflower seeds instead of Pine Nuts and Brazil nuts. It is light, cool, and very tasty.

 

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Nutrition

  • Calories
  • 870 kcal
  • 43%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 52 g
  • 80%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 56.5 g
  • 113%
  • Sodium
  • 1912 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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