Canned tuna is one of my lunch staples. When I don't know what I want to eat, it's my go to and it's always good. However, tuna salad can get old. I change it up a bit, but it's still tuna salad. Well, I had some pesto left over from my chicken stuffed with ricotta, pesto, and sun-dried tomatoes, so I added it to the tuna. Wow. It's like a whole new, refreshing dish.
1 8-inch wheat tortilla
5-ounce can tuna, drained
1 tablespoon mayo (I tend to go really light on the mayo, so you may want to double it)
3 tablespoons pesto (I use Knorr)
sun-dried tomatoes or diced tomato (to taste)
onion, diced (to taste)
cheddar cheese, shredded (to taste, I tend to add a lot)
Mix the tuna, mayo, pesto, tomatoes, and onion together in a bowl. Spread the mixture down the center of the tortilla. Sprinkle with cheese then fold the sides over the tuna mixture. Now, I like my tortilla warmed in the microwave, just 30 seconds, but I know a lot of people blanch at warmed canned tuna, so you don't have to warm it.