Tuna Wrap Recipe

Instructions

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1. 1 Gather all the ingredients.
2. 2 Drain the canned tuna well.
3. 3 Finely dice the celery, chop the walnuts, and slice the green onions.
4. 4 Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
5. 5 Tear the romaine into smaller pieces and thinly slice the roma tomato. I find thinner slices of tomato help the wraps stay together.
6. 6 Microwave one extra-large tortilla at a time so they are still warm when you begin the wrap process. The warmth of the tortilla helps them stay tight and closed! I microwaved mine for 5-10 seconds each.
7. 7 Start with a layer of romaine lettuce, then add 1/3 of the tomato slices on top fanned out. You’re making a little bed for the tuna salad that will help keep things from getting too messy or soggy. (I like to flatten the thick middle part of the romaine just a little bit before adding it to my wrap, if the romaine is really big and crunchy. It helps things roll a little easier.)
8. 8 Add 1/3 of the tuna salad.
9. 9 Begin rolling the wrap, using the lettuce underneath as a way to keep your fingers clean and get a tight wrap, pushing the filling towards you as you roll the tortilla away from you.
10. 10 Fold in the sides as you go, creating a seal that keeps the tuna from falling out each end.
11. 11 As you roll, continue to tuck the corners in while pulling the content of the wrap towards you gently to keep it tight.
12. 12 Once rolled, let the wrap sit seam side down. The residual warmth from the wrap’s time in the microwave will help keep the seam sealed shut.