Best 8 Tuna And Coleslaw Wrap Recipes

IT'S A TUNA SALAD WRAP!

Steps:

• Combine the tuna, celery, dill relish, mayonnaise, onion, lemon juice, dill, salt, and pepper in a bowl. Cover and set in refrigerator for up to 24 hours.
• To make the wrap, spoon 1/2 cup filling into each tortilla and roll it up. Enjoy!
• Note:.
• You may make this to go, but you must keep the filling and the tortilla separate so the tortilla doesn't get soggy over the course of the morning. Store the filling in the fridge, so the mayonnaise doesn't spoil.

SANDWICH ESSENTIALS: AWESOME TUNA AND COLESLAW

Steps:

• 1. PREP/PREPARE
• 2. It is no secret that my favorite tuna is Wild Planet... Not just because they are sustainably fished, but it tastes so dang good. If you can get it, I would suggest you give it a try. Regardless of your choice, make sure it is water packed. https://www.wildplanetfoods.com
• 3. The coleslaw I am using is a typical variety, much like a Kentucky coleslaw. Here is the recipe that I used: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=3
• 4. Gather your ingredients (mise en place).
• 5. Drain the tuna, add to a bowl with the other sandwich ingredients, and lightly toss, until just combined.
• 6. Chef's Note: If you substitute white pepper, for the black, you will get more of a "sweet" heat. In addition, if you add a dash or two Frank's hot sauce, you will give it a bit of a savory kick that goes quite well with the coleslaw.
• 7. Divide the tuna, and add half each to the bottom of two toasted buns.
• 8. Chef's Tip: I added some butter lettuce leaves to the toasted buns for two reasons: First, I like butter lettuce. Second, it insulates the bun from the tuna, and helps keep it from getting soggy.
• 9. If you want to kick it up, add two thinly-sliced tomatoes, top with a piece of provolone, and stick under a broiler, for about 30 seconds. Mmmmmm.
• 10. Chef's Tip: If you are using the tomatoes, sprinkle a bit of salt, and black pepper on them before adding the provolone. Tomatoes just beg for salt and black pepper.
• 11. PLATE/PRESENT
• 12. Serve with chips or fries, a nice pickle (sweet or dill), and maybe a few tall cold ones. Enjoy.
• 13. Keep the faith, and keep cooking.

CRUNCHY TUNA WRAPS

Steps:

• In a small bowl, mix the first 7 ingredients until blended. Spread over tortillas; sprinkle with lettuce. Roll up tightly jelly-roll style.

TUNA LETTUCE WRAPS

Steps:

• Combine tuna, mayonnaise, onion, salt, and pepper in a bowl.
• Lay lettuce leaves out. Divide tuna mixture among the leaves, placing it in the middle of each leaf. Sprinkle Cheddar cheese over the tuna. Roll leaves up to create wraps.

TUNA AND COLESLAW WRAP

Steps:

• In a bowl, add the tuna, cabbage, pineapple, and dressing. Stir to mix evenly.
• Top each tortilla with one-fourth of the mixture. Fold both sides of tortilla up over the filling and roll to close.

TUNA SALAD WRAPS

Steps:

• In a small bowl, combine the first six ingredients. In another bowl, combine the tuna, mayonnaise, celery and green onions., Spread 1/4 cup tuna mixture over each tortilla; top with 1/3 cup cucumber mixture. Fold in sides of tortillas and roll up.

TUNA FISH WRAPS

Steps:

• Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl.
• Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.

ITALIAN TUNA COLE SLAW

Steps:

• Put all ingredients in a bowl with a snap-lid.
• I use 2 big handfulls of the slaw mix- but that isn't an"approved" measurement.
• Shake well to mix.
• Keep refrigerated til ready to eat.
• Can add cheese, olives, tomatoes as desired.