Tuna Wraps with Sun-dried Tomatoes and Blueberry Cheese Recipe:
Ingredients
2 cans (6.5 oz/184 mL each) tuna, drained
1 tbsp (15 mL) sour cream
2 tbsp (30 mL) mayonnaise
1/2 tsp (2 mL) dried onion flakes
1/2 tsp (2 mL) lemon juice
Salt and pepper, to taste
A dash of Worcestershire sauce
8 small tortillas
1/2 cup (125 mL) chopped sun-dried tomatoes in oil
1 onion, chopped
8 oz (240 g) Blueberry cheese, crumbled
Preparation
Preheat oven broiler.
Combine first 5 ingredients in bowl, tossing with fork. Season to taste with salt and pepper. Add a dash of Worcestershire sauce. Spread tortillas evenly with mixture. Top with sun-dried tomatoes, onion and Canadian Bleubry cheese.
Place tortillas, four at a time, on baking sheet. Place baking sheet on lowest oven grill for 1 to 2 minutes or until cheese has slightly melted.
Remove from oven and roll up tortillas. Serve two wraps per person, folded side down. Serve with a green salad.