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