Serves: 5
Total Calories: 679

4 sheets (12x18-inches each) foil
1 (12-ounce) can tuna in water, drained
2 cups cooked rice
1 cup frozen baby green peas
1/2 cup light mayonnaise
1 1/2 cups shredded Cheddar cheese, divided
1 tablespoon lemon pepper seasoning
4 (10-inch) flour tortillas

AT CAMP:
1. Preheat grill to medium-high indirect heat (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). Spray foil with nonstick cooking spray.

2. Combine tuna, rice, peas, mayonnaise, 1 cup cheese and lemon pepper. Spoon one-fourth 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.

3. Center one tuna wrap, seam side down, on each sheet of foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

4. Grill 8 to 10 minutes in covered grill.

5. Sprinkle remaining cheese on top.

Fun Fact: Instead of fumbling with those pliers-like pot lifters, pack a pair of insulated leather work gloves, which can be used to handle hot cookware and move burning logs.

Nutritional Facts:

Serves: 5
Total Calories: 679
Calories from Fat: 286

More Recipes from the In The Wild Chef Cookbook:
Beef Curry Noodle Bowl
Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice