Tuna Salad Wrap

Lunch with a touch of nostalgia.

Nutrition

ingredients

4 Servings

4 large whole wheat tortillas

2 cans (5 oz) of tuna in water, drained

1/2 cup mayonnaise

1/4 cup finely chopped celery

2 tablespoons finely chopped red onion

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1/4 teaspoon salt (adjust to taste)

1/8 teaspoon freshly ground black pepper (adjust to taste)

2 tablespoons raisins (optional), finely chopped

1 teaspoon honey (optional)

1 cup shredded lettuce

1 cup diced tomatoes

preparation

step 1.

Drain the tuna thoroughly. On your cutting board, finely chop the celery and red onion.

step 2.

In a large mixing bowl, combine the tuna, mayonnaise, chopped celery, chopped red onion, lemon juice, Dijon mustard, salt, and black pepper. If using, add the optional finely chopped raisins and honey. Mix well to ensure all ingredients are evenly distributed.

step 3.

Taste the tuna salad and adjust the seasoning as needed. For best results, cover and refrigerate the salad for at least 1 hour before serving to allow flavors to meld.

step 4.

Lay each whole wheat tortilla flat on a clean surface. Spread ½ cup of the prepared tuna salad evenly across the center of each tortilla.

step 5.

Add ¼ cup of shredded lettuce and ¼ cup of diced tomatoes on top of the tuna salad for each wrap.

step 6.

Fold in the sides of the tortilla over the fillings and roll from one end to the other. Cut the wrap in half diagonally and serve immediately or wrap for a meal on the go.