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Pesto Tuna Wrap
INGREDIENTS:1 tsp. prepared pesto sauce
¼ cup plain yogurt
1 6-oz. can Genova(r) Tonno, Solid Yellowfin Tuna in Olive Oil,
drained
1 Tbsp. toasted pinenuts
2 tsp. Parmesan cheese, grated
2 tsp. fresh basil leaves, julienne (or ¼ tsp. dry
basil)
as needed, 6-inch spinach-flavored flour
tortillasDIRECTIONS:Mix pesto with yogurt. Add drained tuna.
Toss with Parmesan cheese, basil and toasted pinenuts. Serve
wrapped in 6-inch spinach-flavored tortillas. May be garnished with
arugula leaves, sliced black olives or sliced yellow
tomatoes.SERVINGS:2 servingsPHOTO CREDIT:Photo
Credit: CHICKEN OF THE SEA
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