Tuna Broccoli Roll-Ups

• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1 cup fat-free milk
• 2 cans (5 ounces each) light water-packed tuna, drained and flaked
• 3 cups frozen chopped broccoli, thawed and drained
• 2/3 cup shredded reduced-fat cheddar cheese, divided
• 1/3 cup sliced almonds, divided
• 6 flour tortillas (7 inches)
• 1 large tomato, seeded and chopped

1. In a small bowl, combine soup and milk; set aside. Combine the tuna, broccoli, 1/3 cup cheese and 3 tablespoons almonds. Stir in half of the soup mixture.
2. Spoon filling down the center of each tortilla; roll up. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Pour remaining soup mixture over top; sprinkle with tomato.
3. Cover and bake at 350u0b0 for 35 minutes. Uncover; sprinkle with remaining cheese and almonds. Bake 5 minutes longer or until cheese is melted.

condensed cream, milk, tuna, broccoli, shredded reducedfat, almonds, flour tortillas, tomato

Taken from www.tasteofhome.com/recipes/tuna-broccoli-roll-ups/ (may not work)