Baked Tuna Burritos with Tomato Salsa

[migration] empty title 581 Image by: [migration] empty title 581 Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2005

Ingredients

  • 2 cans water-packed tuna drained
  • 2 celery finely chopped
  • 3 green onions thinly sliced
  • 1/4 cup light mayonnaise
  • 1/4 cup sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon each salt and pepper
  • 4 large whole wheat flour tortillas
  • 1 cup shredded old Cheddar cheese
Tomato Salsa:
  • 2 cups chopped fresh or drained canned tomatoes
  • 2 green onions thinly sliced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced seeded fresh or pickled jalapeño pepper
  • 1/4 teaspoon each salt and pepper

Method

In bowl, mix together tuna, celery, green onions, mayonnaise, relish, mustard, salt and pepper. Spoon 3/4 cup (175 mL) onto centre of each tortilla; sprinkle each with 1/4 cup (50 mL) of the cheese. Fold bottom edge over filling, then sides; roll up.

Bake, seam side down, on small greased rimmed baking sheet in 400°F (200°C) oven until golden and cheese is melted, about 15 minutes.

Tomato Salsa: In bowl, combine tomatoes, onions, parsley, jalape?epper, salt and pepper. Halve burritos diagonally; serve with salsa.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1226 mg
  • Protein 31 g
  • Calories 401.0
  • Total fat 16 g
  • Cholesterol 55 mg
  • Saturated fat 7 g
  • Total carbohydrate 44 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 48.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Tuna Burritos with Tomato Salsa

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