Updated April 16, 2024
News – My story was picked up by The Sun!
The response to this latest piece for Business Insider has been the best kind of surprise. I appreciate everyone who has taken the time to read and share.
As promised, here is the recipe for the tuna wraps that funded my wedding dress.
INGREDIENTS
2 cans fancy albacore tuna in water
2 tbsp. Regular or light mayo (your choice)
4 scallions, chopped
fresh ground black pepper to taste
1/3 cup toasted slivered almonds
2 cups romaine lettuce, chopped
1/4 cup fresh cilantro, finely chopped
drizzle of my original dressing – recipe follows
4 large flour tortillas + 1 lime, sliced in quarters
METHOD
In a mixing bowl combine tuna, mayo, scallions, pepper, and almonds. Place 3 tablespoons of the tuna mixture in the middle of the flour tortilla. Add cilantro and lettuce, then drizzle dressing over the top.
To fold, bring the bottom edge of the tortilla over the top first, then fold in the sides and roll once. Slice on a diagonal and serve with a wedge of lime.
If you don’t want to make your own dressing (below) grab yourself some El Torito Cilantro and Pepita or Chik Fil A Avocado Lime Ranch dressing. Either will do.
DRESSING
Fast and easy to throw together, this dressing is essential to creating the original taste of this wrap!
INGREDIENTS
1 ½ tbsp. Hidden Valley Ranch powdered dressing mix
½ cup 2% milk
2/3 cup regular or lowfat mayo
1 clove garlic approx.
¼ cup (or good hand full) cilantro
small hand full Pepitas (pumpkin seeds)
1 tbsp. extra virgin olive oil
INSTRUCTIONS
Whisk first three ingredients together in small mixing bowl – set aside. In food processor (I have a little Cuisinart Mini-Prep Plus): Add garlic, cilantro, pepitas and olive oil and pulse for a few seconds. Then add ½ of the prepared ranch dressing and pulse together until smooth and fully incorporated.
Hope you’ll try this recipe and let me know how it turns out! Tag me on Instagram, Threads or X.
Thanks for stopping by,
xo Jen