Tuna Salad Club Wrap:

Tuna Salad:

~1 pound canned tuna, drained well (I used 3 5-ounce pouches and it worked well)

1/2 cup mayonnaise

2 tsp mustard

1 celery stalk, diced

3 hard boiled eggs, diced

3 Tbsp sweet relish

2 Tbsp dill pickle, diced

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

For the wrap (the tuna salad recipe will probably make about 6, but this is for each wrap) :

1 whole wheat tortilla

2 slices of bacon, crispy

1/2 small tomato

1 slice or 2 Tbsp shredded cheese (I use monterrey jack or cheddar)

Mix all of the ingredients for the tuna salad together.  You can eat it right away, but I like it better if it has had a couple of hours (or overnight) in the fridge to let the flavors mingle together.

To make the wrap, slice the tomato in half and squeeze out the liquid and seeds.  Then cut it into thin slices.  Spread tuna salad, tomato, bacon, and cheese in the center of the wrap.  Roll the sides over and place either in a panini press on medium-low heat or in a preheated frying pan with a weight on top to keep it from unrolling.  If you are using a frying pan flip it over after about 5 minutes.  Cook until the cheese is melted.

This recipe was printed from Life and Kitchen.