Thai Tuna Wraps

I love this dish because it is low-fat and refreshing, yet satisfying. It is a perfect dish for a warm summer day. Plus, I usually have all (or most) of the ingredients on hand, so it's a fast go-to dish when I can't think of anything else to make. I got this recipe out of The Pampered Chef Main Dishes recipe book. It calls for spinach leaves, which I never have, so I never use them. However, I'm sure this would be good with them as well. Pictured is the mix in pita pockets rather than wraps, but you can see the picture of the wraps from the recipe book behind the pitas.

Ingredients:
Dressing
2 Tbsp. lime juice
2 Tbsp. mayonnaise
1 Tbsp. soy sauce
1 Tbps. sugar

3 cups cabbage, chopped (If I don't have cabbage I just use lettuce)
1 medium carrot, shredded
3 green onions with tops, thinly sliced
2 Tbsp. fresh cilantro, snipped
1 can (6 ounces) tuna, drained and flaked
1 medium red bell pepper, chopped
6 flour tortillas
12-18 large, fresh spinach leaves

In small bowl, mix first four ingredients together. Mix all the other ingredients together, then pour dressing in and mix all together. Put 1/2 cup of the mix on a tortilla, then top with 2 or 3 spinach leaves. Roll up tortilla tightly and cut each roll in half to serve.

Pizzadia

We created this to use up left-over tortillas. It's a fun thing to make with kids since they can help make their own 'pizzas'.

Ingredients:

Tortilla
Cheese
Tomato Paste

Optional: Pizza toppings (pepperoni, ham, olives, mushrooms...)

Instructions:

1. Preheat oven to 350 F
2. Set tortilla on a cookie sheet
3. Spread about 2 Tablespoons of Tomato Paste on a tortilla (not too much, or it'll get soggy)
4. Spread cheese and pizza ingredients on top (once again, go easy on the toppings and cheese!)
5. Bake for about 10-15 minutes or until the edges of the 'pizzadia' are golden brown or crisp

Granted, it's not going to win any Michelin awards, but it's quick, it's easy, and it's versatile.