Tuna Salad Wrap with Whole Wheat Tortilla

Ingredients

• Canned tuna in water 6 oz
• Whole wheat tortilla 1 large (60g)
• Light mayonnaise 2 tbsp (30g)
• Lettuce 1 cup shredded
• Tomato slices 3 slices

Method

1. Prepare the Tuna Salad. Open the canned tuna and drain the water completely. Place the tuna in a medium-sized bowl. Add the light mayonnaise to the tuna. Use a fork to mix the tuna and mayonnaise together until well combined and creamy.
   Tip: Make sure to drain the tuna well to avoid a soggy salad.
2. Prepare the Vegetables. Wash the lettuce thoroughly under cold running water. Dry it using a salad spinner or paper towels. Shred the lettuce into bite-sized pieces if not pre-shredded. Slice the tomato into thin, even slices.
   Tip: Dry lettuce well to keep the wrap from becoming soggy.
3. Warm the Tortilla. To make the tortilla more pliable and easier to roll, warm it slightly. You can do this by placing it on a dry skillet over medium heat for about 20 seconds on each side or microwaving it for 10 seconds wrapped in a damp paper towel.
   Tip: Warming the tortilla prevents cracking when you roll the wrap.
4. Assemble the Wrap. Lay the warmed tortilla flat on a clean surface. Spread the tuna salad evenly in the center of the tortilla, leaving about 1 inch from the edges. Layer the shredded lettuce on top of the tuna salad. Then place the tomato slices evenly over the lettuce.
   Tip: Don't overfill the wrap to make rolling easier.
5. Roll the Wrap. Fold the sides of the tortilla inward over the filling. Then, starting from the bottom edge, roll the tortilla tightly up towards the top edge, keeping the filling inside. Use your fingers to keep the wrap tight as you roll.
   Tip: If needed, secure the wrap with a toothpick to hold it together.

Pro tips

• Use light mayonnaise or Greek yogurt for a healthier alternative.
• Add some chopped celery or onions to the tuna salad for extra crunch and flavor.