Ingredients
- 6 ounces tuna in water, drained
- 1 1/2 cups shredded cabbage
- 1/2 cup crushed pineapple, drained
- 1/4 cup reduced-fat coleslaw dressing
- 4 (8 inch) whole wheat tortillas
Recipe
- 1 in a bowl, add the tuna, cabbage, pineapple, and dressing. stir to mix evenly.
- 2 top each tortilla with one-fourth of the mixture. fold both sides of tortilla up over the filling and roll to close.
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