Tuna-Egg Roll-Up

Name: Tuna-Egg Roll-Up
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 1 (12-ounce) can white albacore tuna packed in water, flaked; 2 hard-cooked eggs, chopped; 1 tbsp. chopped fresh parsley; 1/4 tsp. salt; 1/4 tsp. pepper; 1/4 c. Curry Dijon Mayonnaise; 4 10-inch sandwich wraps, such as flour tortilla or lavash; 1 c. diced tomato; 8 large leaves Bibb lettuce

By Cynthia NicholsonPublished: Sep 1, 2001

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Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

10 mins

Cal/Serv:

455

The tuna salad in this recipe easily doubles for extra wraps or can be served alone on a bed of lettuce.

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Ingredients

1 (12-ounce) can white albacore tuna packed in water, flaked
2 hard-cooked eggs, chopped
1 Tbsp. chopped fresh parsley
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup Curry Dijon Mayonnaise
4 10-inch sandwich wraps, such as flour tortilla or lavash
1 cup diced tomato
8 large leaves Bibb lettuce

Directions

1. Step 1Make the salad: In a large bowl, combine tuna, egg, parsley, salt, and pepper. Add Curry Dijon Mayonnaise and stir until mayonnaise is evenly distributed. Refrigerate in an airtight container until ready to use.
2. Step 2Assemble the sandwiches: On a clean work surface, place 4 wraps and spread about 1/2 cup of tuna salad on each. Sprinkle 1/4 cup of the diced tomatoes over each wrap and top with 2 lettuce leaves. Fold the wrap into a sandwich and serve immediately.