Hawaiian Tuna Wraps

Ingredients

• 1 (6 ounce) can water packed chunk light tuna, drained (170 g)

• 4 ounces cream cheese, softened (125 g)
• 3/4 cup drained crushed pineapple (175 mL)
• 1/4 cup salted sunflower seed (50 mL)
• 1 tablespoon chopped fresh parsley (15 mL)
• 1/2 teaspoon curry powder (2 mL)
• 6 small tortillas

Directions

1. 1

   In a bowl using electric mixer, combine tuna, cream cheese, pineapple, sunflower seeds, parsley and curry powder; mix until well blended.

2. 2

   Spoon about 1/3 cup filling onto each tortilla. Roll up. Makes 6 wraps.

3. 3

   TO FREEZE: Wrap well with plastic wrap, over wrap in heavy foil. Freeze for up to 6 weeks.

4. 4

   TO SERVE: Thaw in refrigerator overnight. Or pack frozen in lunch bag in the morning; eat at noon, when thawed.

5. 5

   The Best Freezer Cookbook.