Salsa-Sauced Tuna Tortilla Rolls

Dotdash Meredith

Protein-packed tuna and a trio of fruit flavors star in this creative take on enchiladas.

Prep/Cook Time: 1 Hour 10 Minutes, Servings: 12

Ingredients

2 12-ounce cans solid white tuna (water pack), drained and flaked
4 cups finely chopped Granny Smith apples
½ cup chopped green onions
1½ cups red or green seedless grapes, halved
1 cup mayonnaise or salad dressing
½ teaspoon seasoned salt
½ teaspoon ground black pepper
24 7-inches flour tortillas
2 16-ounce jars pineapple-flavor salsa
1 cup sliced almonds, toasted
2 tablespoons snipped fresh cilantro

Directions

Preheat oven to 350°F. Coat a 13-by-9-inch baking dish with cooking spray; set aside.
In a large bowl, combine tuna, apples, green onions, grapes, mayonnaise (or salad dressing), seasoned salt and pepper; mix well. Spoon tuna mixture along 1 edge of each tortilla. Roll up, starting from the edge with the tuna mixture. Arrange rolls, seam-sides down, in prepared baking dish.
Spoon salsa evenly over tortillas. Cover with foil. Bake for 35 minutes. Sprinkle with almonds. Bake, uncovered, about 5 minutes more or until heated through. Sprinkle with cilantro.

Nutritional Information

Per Serving: 500 Calories, Total Fat: 27 g, Saturated Fat: 5 g, Cholesterol: 30 mg, Carbohydrates: 45 g, Fiber: 4 g, Total Sugars: 12 g, Protein: 20 g, Sodium: 679 mg, Potassium: 354 mg

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