Instructions:
- Prepare the Filling:
- In a medium bowl, combine the drained tuna, shredded cheese, cream cheese, and chopped vegetables.
- Add the garlic powder, salt, pepper, and green onions/parsley. Mix well until the filling is evenly combined.
- Assemble the Mini Tortillas:
- Lay out the mini tortillas on a clean surface.
- Spoon 1-2 tablespoons of the tuna and vegetable filling onto one half of each tortilla.
- Fold the tortillas in half to form a semicircle, pressing gently to seal.
- Cook the Mini Tortillas:
- Heat a non-stick skillet or griddle over medium heat and lightly brush with olive oil or melted butter.
- Place the filled tortillas in the skillet and cook for 2-3 minutes on each side, or until the tortillas are golden and the cheese has melted.
- Serve:
- Remove from the skillet and let cool slightly before serving.
- Serve with sour cream, salsa, or guacamole for dipping.
These mini tortillas are perfect for snacks, lunchboxes, or party appetizers! Would you like ideas for substitutions or variations?