Colorado River Tuna Salad Wraps

Lunch

Ingredients 8 servings

Large Flour Tortillas (10-inch) 8.0 whole

Romaine Lettuce 8.0 whole

Tuna, in water (5 oz cans) 4.0 can(s)

Chickpeas 4.0 can(s)

Celery Stalks 4.0 whole

Red Onions 1.0 whole

Lemon Juice 1.0 tablespoon(s)

Mayonnaise 1.0 cup(s)

Vegan Mayonnaise 1.0 cup(s)

Salt 1.0 teaspoon(s)

Black Pepper 0.5 teaspoon(s)

Romaine Lettuce 1.0 whole

Tomatoes 2.0 whole

Tortilla Chips 2.0 bag(s)

Mustard 8.0 ounce(s)

Dietary Restrictions

Eggs Wheat / Gluten Fish

Recipe Instructions

RE-TRIP PREP: None required — tuna is shelf-stable.

ON THE RIVER: Drain tuna cans. Combine tuna, celery, red onion, mayo, lemon juice, mustard, salt, and pepper in a bowl. Mix well. Lay tortillas flat; add a layer of shredded lettuce, a generous scoop of tuna salad, and diced tomato. Roll up tightly and slice in half. Serve with tortilla chips on the side.