To Try: Hawaiian Tuna Wraps

from “The Best Freezer Cookbook” by Jan Main

1 can (6 oz) water-packed chunk light tuna, drained
4 oz. low-fat cream cheese
3/4 cup drained crushed pineapple
1/4 cup roasted salted sunflower seeds
1 Tablespoon chopped fresh parsley
1/2 teaspoon curry powder
6 small tortillas

In the bowl of an electric mixer, combine all ingredients except tortillas until well blended.  Spoon about 1/3 cup filling into each tortilla and roll up.

To freeze: wrap roll well with plastic wrap, overwrap in heavy foil, and freeze for up to 6 weeks.
To serve: Thaw in refrigerator overnight. Or pack frozen in lunch bag in the morning; at at noon when thawed.

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Published in: on January 17, 2011 at 11:28 am  Leave a Comment  

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