Tuna Salad Wraps

This recipe serves:  1 2 4

2 6-ounce cans tuna, drained
1/2 cup non-fat mayonnaise
1/4 cup finely diced celery
1/4 cup finely diced, sweet onion
4 large whole wheat flour tortillas
4 lettuce leaves, green leaf, bibb or romaine, shredded
4 large slices ripe tomato, sliced very thin
For the tuna salad:
1. In a mixing bowl, combine the tuna, mayonnaise, celery and onion.

For the wraps:
2. Lay the tortillas out on a work surface and divide the tuna mixture among the tortillas, spreading it out in the center of each tortilla. Divide the shredded lettuce among the tortillas and top with a slice of tomato. Tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)

3. Cut the wraps in half on the diagonal and serve.

Serving Size: 1 wrap

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