“Usually, I make my tuna salad the night before, so the flavors have more time to blend. Plus, the sandwiches go together quickly for a neat and compact meal.” —Ivy Abbadessa, Loxahatchee, Florida,
Ingredients
- 1 large cucumber, seeded and finely chopped
- 1/4 cup finely chopped red onion
- 1 tablespoon minced fresh parsley
- 2 teaspoons grated lemon zest
- 1/4 teaspoon seasoned salt
- 1/4 cup reduced-fat Italian salad dressing
- 1 can (12 ounces) light water-packed tuna, drained and flaked
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped green onions
- 6 flour tortillas (8 inches), room temperature
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
1 each: 275 calories, 8g fat (1g saturated fat), 21mg cholesterol, 666mg sodium, 30g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 fat.
