Categories: sandwiches, tuna

Ingredients

• 4 small zucchini, halved lengthwise
• 2 medium sweet red pepper(s), quartered
• 2 medium yellow pepper(s), quartered
• 2 medium vidalia onion(s), cut into 1/2-inch-thick slices
• 2 sprays olive oil cooking spray
• 1/2 tsp table salt
• 1/2 tsp black pepper
• 3 Tbsp chives, fresh, snipped
• 1 cup canned cannellini beans, drained and rinsed
• 6 oz canned chunk white tuna in water, drained and flaked
• 1/4 cup parsley, fresh, chopped
• 2 tsp red wine vinegar
• 1/4 tsp table salt
• 1/4 tsp black pepper
• 4 large burrito-size wheat flour tortilla(s)
• 2 cup arugula, torn into bite-size pieces

Directions

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 the next step.

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. Yields 1 wrap per serving.

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