Sardine Salad Wraps

Sardine Salad Wraps

Serves 4

This "brainy" food works as a lunch, snack, or appetizer.

6 small scallions, thinly sliced

1 celery stalk, minced

1/2 cup diced red pepper

2 Tbs. sunflower seeds

4 Tbs. mayonnaise

2 Tbs. minced parsley

2 6-oz. cans boneless, skinless sardines, packed in water

4 small tortillas

2 cups baby arugula leaves

1 large tomato, sliced

1. Combine scallions, celery, red pepper, sunflower seeds, mayonnaise, and parsley in medium bowl, and mix well. Gently fold in sardines, stirring until just mixed. If mixture seems dry, add 1–2 Tbs. additional mayonnaise. Season to taste with salt and pepper, if desired.

2. Spread 1/4 sardine mixture over one tortilla, leaving 1/2-inch border around edges. Arrange 1/2-cup arugula leaves over sardines, and layer with tomato slices.

3. Fold in sides. Roll up tightly and place, seam side down, on plate. Repeat with remaining tortillas.

PER SERVING: 482 cal; 25g pro; 26g total fat (5g sat fat); 36g carb; 63mg chol; 1245mg sod; 4g fiber; 5g sugars

http://www.betternutrition.com/sharpen-your-mind/features/featurearticles/1159