Tuna Salad Wrap with Spinach and Whole Wheat Tortilla

Ingredients

• Canned tuna in water 5 oz
• Whole wheat tortilla 1 large
• Baby spinach 1 cup
• Light mayonnaise 2 tbsp
• Celery 1/4 cup

Method

1. Prepare the tuna. Open the canned tuna and drain the water completely using a strainer or by pressing the lid against the tuna while holding the can over the sink. Transfer the drained tuna into a medium-size mixing bowl.
   Tip: Make sure to drain well to avoid a soggy salad.
2. Chop the celery. Wash the celery stalks under cold water, then use a sharp knife to finely chop enough celery to make 1/4 cup. Add the chopped celery to the bowl with the tuna.
   Tip: Cut the celery into small pieces for a nice crunch without overpowering the wrap.
3. Mix tuna salad. Add 2 tablespoons of light mayonnaise to the tuna and celery. Use a fork to gently mix until all ingredients are combined evenly. Taste and adjust seasoning if needed (optional: add a pinch of salt or pepper).
   Tip: Be gentle when mixing to keep the tuna flaky.
4. Prepare the tortilla. Lay the whole wheat tortilla flat on a clean plate or cutting board. If you want, warm it slightly in a microwave for 10-15 seconds to make it more pliable and easier to roll.
   Tip: Warming the tortilla makes rolling easier and prevents cracking.
5. Assemble the wrap. Place the baby spinach evenly in the center of the tortilla. Spoon the tuna salad mixture on top of the spinach, spreading it out but leaving about an inch of space at the edges.
   Tip: Distribute ingredients evenly for every bite to have balanced flavors.
6. Roll the wrap. Fold the sides of the tortilla inward, then roll it tightly from one end to the other to enclose the filling. Use your hands to press gently and keep the wrap tight.
   Tip: If the wrap is too full, fold the edges first and then roll slowly to avoid spillage.

Pro tips

• Use a fork to fluff the tuna before mixing to keep it from becoming mushy.
• Add a squeeze of lemon juice to the tuna salad for extra brightness.