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Pesto Tuna Wrap Recipe | |
Seafood | |
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Ingredients:
6 oz. Chicken of the Sea Genova Tonno in olive oil, drained 1 tablespoon Toasted pinenuts 2 teaspoon Fresh basil leaves, julienne (1/4tsp if dry) 1 teaspoon Pesto sauce 1/4 cup Plain yogurt 2 teaspoon Parmesan cheese, grated
Directions:
1. Mix pesto with yogurt. 2. Add drained tuna. 3. Toss with parmesan cheese, basil and toasted pinenuts. 4. Serve wrapped in 6" spinach flavored flour tortillas. Optional: arugula leaves, sliced black olives or sliced yellow tomatoes. | |