Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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"

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