Hetty’s Tuna melt wrap

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Hey everyone!

It’s raining today, fall is getting closer by the minute. In some ways, I’m really looking forward to a new season. What I love about switching from one season to another is that you get to cook with recipes and food related to that season. Like during the summer we eat a lot of BBQ.( well, that hasn’t been the case this year because it’s been forbidden to use BBQ’s due to fire-risks.) But this fall I’m planning on making stews like never before. I know it’s still a while until fall kicks in but that gives me more time to plan what to make this fall. I’m super excited about it. The day before fall kicks in there is the annual farmers marked/harvest festival in town and I’m super excited about that. Yesterday’s post was rather non-food related and very short. I was exhausted and almost fell asleep writing. So today I’m writing a much longer post. Drinking my morning coffee, looking out on the rain that hits my home-office window.

I’m over the moon excited about today’s recipe. Tuna and cheese wrap in the oven. I was truth be told a little worried about how this would turn out since I’ve never made anything like this before. On the Bright side, it turned out really good. The photos, on the other hand, did not turn out so good. But I manage to put together a collage of the photos who turned out not so bad and I hope you like it. This recipe turned out a whole lot better than I first expected and I hope y’all love it as much as we did. I will for sure be making this dish again. ( This dish serves one person, but it’s easy to multiply the ingredients to make a lot more.)

Ingredients:

14 oz. Canned tuna in water

Canned corn, you can switch this out with fresh corn.  (I just used what I had in the cabinets.)

18 oz. Canned sliced mushrooms ( I just used what I had in the kitchen cabinet you can use fresh mushrooms.)

2-4 inches Cucumber. ( use as much or as little as you want.)

1/4 Sliced avocado

Grated cheese ( I used a mix of mozzarella and cheddar. but just use your favorite.)

Taco salsa

Wheat wraps

Sour-cream

Salt

Pepper

Chili flakes

*NOTE: If you use fresh mushrooms, gently fry them in a skillet with some butter before adding them into the tuna filling.

Direction:

  1. Preheat the oven to 400 degrees. Add the tuna, corn, mushrooms, cucumber and the avocado into a mixing bowl season with salt, pepper, and chili flakes. Gently mix the ingredients together.
  2. Add the filling into the wraps, take a couple of teaspoons with salsa on top before sprinkling some grated cheese on top. ( If you don’t like spicy food you can use less salsa.) wrap it all together. Spray a casserole dish with a non-stick spray and add in the wraps.  sprinkle some grated cheese on top of the wraps before putting them into the oven for about 10 minutes.
  3. Let the wraps rest for 2 minutes before adding them to a plate. Serve with sour cream on top or on the side.

I hope you enjoy this dish as much as we did.

It’s Thursday and tomorrow is Friday, a new recipe is coming up tomorrow and I’m super excited about it.

I hope all of you are having an amazing day and I hope to see y’all back here tomorrow for a new post.

  • Hetty

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