Categories: Lunch, Not tried

Ingredients

• 1 can (6 oz) light tuna fish, preferably packed in water, drained and flaked
• 3 tablespoons mayo
• 1/4 teaspoon wasabi paste or freshly grated ground pepper, to taste
• two 10-in flour tortillas
• 2 medium leaves Boston lettuce
• 1 Kirby cucumber, peeled and coarsely shredded lengthwise (w/out seeds)
• 1 med. carrot, peeled and coarsely shredded
• 1/2 of a ripe avocado, sliced 1/2 inch thick

Directions

1. Combine the tuna, 2 tblsp of mayo, and the wasabi paste in a small bowl and mix until blended.

2. Lay the tortillas on a work surface. Spread 1/2 tablespoon mayo on each tortilla and arrange the lettuce on top of both; arrange cucumber, carrot and avocado lengthwise in rows near one edge. Spoon the tuna in a line next to the vegetables. Roll each tortilla up snugly into a cylinder. Cut crosswise in half.

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