Kitchen sink tuna wraps
I just finished one of my favorite lunches and thought I’d share. There’s nothing low cal about it (a 14” Don PanchoÒ Whole Wheat Wrap has 310 calories on its own) but you can put the same combination of ingredients in a 10” wrap. It’s kind of a kitchen sink concoction that my husband and I have been enjoying for several years, no more than once a week. We always start with the wraps, some canned, drained tuna and build from there. We’ve used raisins, grapes, avocado slices, hummus, tomato slices; gosh, really anything in the fridge you want to add to the mixture. The ingredients in our wraps are a snapshot of how we eat on a daily basis. Opt for healthy choices. Below is a list of everything that went into today’s wraps.
kitchen sink tuna wrap
Kitchen sink tuna wraps
1 – 5 oz can tuna, drained
Rice *this was left over from last night’s dinner with sautéed onions & mushrooms in it
Radishes *fresh from our garden
Rosemary *fresh from our garden
Dill
Sweet pickles, chopped
Celery, chopped
Lettuce, shredded
Red cabbage, shredded
Garbanzo beans, drained
Cranberries, dried
Mayonnaise *to wet everything; if we use tomatoes, we use less mayo
Cashews, toasted**
14” Don PanchoÒ Whole Wheat Wrap
Mix all in a medium-sized bowl, plop into the middle of a wrap, roll up and enjoy. Serves one.
**Note: We enjoy munching on nuts but I don’t buy salted or roasted nuts because they’re not as healthy. I buy raw only.
Toasted nuts – Yes, my cupboard always looks like this
Before I unpack groceries, I locate the nuts I want to toast, preheat the oven to 350 degrees and put the nuts on a cookie sheet. Pine nuts and cashews need only 7 minutes in the oven while almonds and hazelnuts need 10-15 minutes. By the time I’m finished unpacking, the nuts are cooling on the kitchen table and then I store them in plastic containers.
In case you were wondering, yes, my cupboards, pantry and spice cabinet all look like this. I have a ‘thing’ about organizing. I also have a ‘thing’ about not buying special containers to store items in. Each container has a story…from the two on the bottom left that I stole from my mom when I moved out 25 years ago (the cat’s out of the bag now) to the red topped ones (peanut butter containers), to all the Nancy’s yogurt containers (it’s the best yogurt, in my opinion) to the green lidded one on the top shelf (we bought 2 of these on an East coast trip to eat cereal in our room and they flew back with us).
Viki
I am a Clark County native. I am Level 2 WSET (wine and spirit education trust)-certified and enjoy pairing wine with my passion for travel and fondness of food. My most prized possessions are the memories of places I've been with my husband, the chance encounters we've been blessed to have along the way and my carry-on bag. I can often be seen around town and in tasting rooms with our two beautiful, double-Merle Australian shepherds, Challenge and Baby Girl.