Updated Oct 2, 2019Chatelaine
tuna, preferably in oil, or salmon
dried dill, or ground cumin
red bell peppers
small red onion, or 1 green onion
avocado, or handful of cooked green beans
large whole-wheat tortillas
Sabra hummus, or tzatziki
3 to 4
- Drain tuna, then turn into a bowl. Squeeze a little lemon juice overtop. If using tuna packed in water, moisten with mayo. Sprinkle with dillweed. Stir gently so the tuna stays chunky. Thinly slice pepper and onion. Discard pit from avocado, then scoop flesh from peel and thinly slice.
- Place tortillas on a plate or cutting board. Spread with hummus, then top with lettuce leaves. Lay ingredients in rows over the bottom portion of each tortilla. Roll one tortilla around filling until you reach the centre, then tuck in sides and continue rolling until filling is enclosed. Repeat with remaining tortilla and filling. Tightly cover each in plastic wrap or seal in a bag and refrigerate up to a day. Keep cold until ready to eat.