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.
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Submitted 6/13/05.
Source: www.chickenofthesea.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Pesto Tuna Wrap