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Photo of Tuscan Tuna and Grilled Vegetable Wraps (Mix and Match Recipe) by WW

Tuscan Tuna and Grilled Vegetable Wraps (Mix and Match Recipe)

3
Points® value
Total Time
40 min
Prep
40 min
Cook
0 min
Serves
4
Difficulty
Easy
Make great use of leftovers by combining our Grilled Summer Vegetables with tuna in this perfect picnic wrap.

Ingredients

Zucchini

4 small, halved lengthwise

Red bell pepper

2 medium, quartered

Yellow bell pepper

2 medium, quartered

Vidalia onion

2 medium, cut into 1/2-inch-thick slices

Olive oil cooking spray

2 spray(s)

Table salt

½ tsp(s)

Black pepper

½ pinch(es)

Chives

3 tbsp(s), fresh, snipped

Canned cannellini beans

1 cup(s), rinsed and drained

Canned chunk white tuna in water

6 oz, drained and flaked

Fresh parsley

¼ cup(s), fresh, chopped

Olives

8 large, black, preferably Calamata, pitted and sliced

Red wine vinegar

2 tsp(s)

Table salt

¼ tsp(s)

Black pepper

¼ pinch(es)

Burrito-size wheat flour tortilla

4 item(s), large

Arugula

2 cup(s), torn into bite-size pieces

Instructions

  1. This recipe is intended to make use of leftovers from our Mix and Match Recipe Week Series. If you do not have enough of the Grilled Summer Vegetables recipe (you need about 2 cups chopped vegetables for the wraps), click on the recipe link above to make it from scratch. If you do have enough, omit the first 8 ingredients on this recipe list and skip to step 2.
  2. Once you have the grilled vegetables recipe made or the leftovers on hand, combine 2 cups chopped vegetables with the beans, tuna, parsley, olives, vinegar, salt and pepper in a medium bowl; mix well.
  3. Lay tortillas on a flat surface and top with arugula. Place 1 cup of vegetable-tuna mixture in a horizontal strip down the center of each tortilla. Fold in bottom ends of tortillas, roll up sides and serve.
  4. This Mix and Match recipe is part of our new monthly Make Ahead series, in which we’ll give you a week's worth of recipes intended to save you time in the kitchen. We’ll show you how to swap dishes to create quick and easy meals throughout the week. This week, we'll highlight dishes that feature fresh summer produce. Pair the cold Tomato-Dill Soup with the Tuscan Tuna Wraps or the Sante Fe Salad, use the Grilled Summer Vegetables in both the wrap and with the Cuban Chicken Skewers, and top virtually anything with the Tropical Fruit Salsa. The options are endless!

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