Curried Tuna Salad Wraps

10 30 413
Ingredients Minutes Calories
Prep Cook Servings
30 min 0 min 4
Curried Tuna Salad Wraps
Health Highlights

Ingredients


3/4 cup Carrots (finely chopped)
3/4 cup Radish (finely chopped)
1 tbsp Water
2 can drained Skipjack tuna, canned, in water (reduced sodium; flaked)
3 tbsp Greek yogurt, plain, fat-free
2 tsp Curry powder
1 1/2 tsp Lime juice (fresh)
426 gm Pear (canned; packed in their own juice; drained and chopped)
4 medium tortilla(s) Whole wheat tortilla (rediced sodium or lowest sodium possible)
1 avocado(s) Avocado (small; quartered and sliced)

Instructions


  1. In a small, microwaveable bowl (or microwave vegetable steamer), stir together the carrots, radishes, and water—microwave on high for 4 minutes, or until the vegetables are tender. Uncover and let cool completely. 
  2. Add the carrot mixture, tuna, yogurt, curry powder, and lime juice to a medium-sized bowl and stir to combine. Refrigerate, covered, for at least 20 minutes, to allow the flavors to blend. 
  3. Gently fold the pears into the tuna mixture.
  4. Spoon 3/4 cup tuna salad onto the center of each tortilla and top with an avocado slice. 
  5. To roll up, bring the left and right sides of the tortilla toward the center. Pinch them tightly together with your fingers. Lift the bottom edge of the tortilla and bring it up toward the joined sides to form an envelope. Carefully roll the tortilla from the bottom up to enclose the filling. 

Notes:

Texture Modifications for Stroke Recovery:

  • Puree: Omit the tortilla. Steam the vegetables until they are soft enough to puree. Mix up the tuna salad and transfer to a food processor. or blender. Process the tuna salad until smooth. There should be no separation of liquid.
  • Minced: Omit the tortilla. Process the tuna salad, in a food processor or blender, until the mixture is moist and the pieces are no more than 4 millimeters in size - the vegetables should fit between the tines of a fork.
  • Soft and bite-sized: Press down on the mixture using the back of a fork. The mixture should remain squashed and not regain its shape. After rolling the tortilla, use a knife to cut it into pieces no bigger than the size of your thumbnail.

Nutrition Facts

Per Portion

Calories 413
Calories from fat 126
Calories from saturated fat 34
Total Fat 14.0 g
Saturated Fat 3.8 g
Trans Fat 0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 7.3 g
Cholesterol 39 mg
Sodium 383 mg
Potassium 850 mg
Total Carbohydrate 47 g
Dietary Fiber 13.2 g
Sugars 13.6 g
Protein 31 g

Dietary servings

Per Portion


Fruit 0.7
Grain 1.4
Meat 1.1
Vegetables 1.2

Energy sources


Pygal39%462.99023123728716166.4923866452905731%354.1808200440945278.865561742616230%309.07146253508733143.335649882259439%31%30%CarbohydratesFatProtein

Meal Type(s)

Lunch




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