Ingredients
1 12 oz. can tuna in water, drained
2 C. cooked rice
1 C. frozen baby green peas
1/2 C. light mayonnaise
1 1/2 C. shredded Cheddar cheese, divided
1 Tbs. lemon pepper
4 10-inch flour tortillas
Directions
Preheat oven to 450 degrees or grill to medium-high indirect heat. Combine tuna, rice, peas, mayonnaise, 1 C. cheese and lemon pepper. Spoon 1/4 of mixture in center of each tortilla. Fold bottom edge of each tortilla up and over filling, just until covered. Fold in opposite sides. Roll up, tucking in sides.
Center one tuna wrap, seam side down, on a sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 18-22 minutes on a cookie sheet in oven or grill 8-10 minutes in covered grill. Sprinkle remaining cheese on top.
Tip: For indirect heat, the heat source (coals or gas burner) is on one side of the grill. Place the foil packets on the opposite side with no coals or flame underneath.
Yield: 4 servings
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