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.