Ingredients

• 1 teaspoon prepared pesto sauce
• 1/4 cup plain yogurt
• 6 ounces Genova Tonno, Solid Yellowfin Tuna in Olive Oil, drained
• 1 tablespoon pine nuts, toasted
• 2 teaspoons Parmesan cheese, grated
• 2 teaspoons fresh basil leaves, julienne (or 1/4 teaspoon dry basil)
• Spinach-flavored flour tortillas (6-inch), as needed

Instructions

1. Mix pesto with yogurt. Add drained tuna. Toss with Parmesan cheese, basil and toasted pine nuts.
2. Serve wrapped in 6-inch spinach-flavored tortillas.
3. May be garnished with arugula leaves, sliced black olives or sliced yellow tomatoes.