Ingredients
- 4
- sheets (12x18-inches each) Reynolds Wrap. Everyday. Heavy Duty Aluminum Foil
- 1
- can (12 oz.) tuna in water, drained
- 2
- cups cooked rice
- 1
- cup frozen baby green peas
- 1/2
- cup light mayonnaise
- 1 1/2
- cups shredded Cheddar cheese, divided
- 1
- tablespoon lemon pepper
- 4
- (10-inch) flour tortillas
Directions
PREHEAT oven to 450F or grill to medium-high indirect heat.* Spray foil with nonstick cooking spray. Combine tuna, rice, peas, mayonnaise, 1 cup cheese and lemon pepper. Spoon one-fourth of mixture in center of each tortilla. Fold bottom edge of each tortilla up and over filling, just until covered. Fold in opposite sides. Roll up, tucking in sides.
CENTER one tuna wrap, seam side down, on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 18 to 22 minutes on a cookie sheet in oven OR
GRILL 8 to 10 minutes in covered grill. Sprinkle remaining cheese on top.
*THE REYNOLDS KITCHENS TIP: For indirect heat, the heat source (coals or gas burner) is on one side of the grill. Place the foil packets on the opposite side with no coals or flame underneath.
Print this recipe
Submitted 6/13/05.
Source: http://www2.rmc.com/reynoldskitchens/kitchenconnection/index.asp
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Tuna Melt Wrap