Broccoli and Tuna Wraps
1 can cream of mushroom soup, undiluted
1 cup milk
1 can (12 oz) tuna, drained and flaked
1 cup shredded cheddar cheese
1 small onion, chopped
6 flour tortillas (6”)
½ cup tomatoes, chopped
2 ½ cups cooked broccoli florets
Preheat oven to 350°F.
Grease 12 x 8” baking dish.
In small frying pan, sauté chopped onion until golden brown. Divide and set aside. In the meantime, combine milk with soup and set aside. In a separate bowl, add tuna, broccoli florets, ½ cup cheddar, half of the onions and ¾ cup of soup mixture and thoroughly mix.
Top the 6 tortillas with the tuna mixture, roll up and place seam side down into the baking dish. Cover with the remaining soup/milk mixture, top with chopped tomatoes and cover with foil. Bake in preheated oven at 350°F for 35 minutes. Uncover, top with remaining onions and cheese and put back into the oven for another 5 minutes or until cheese is melted.