Crunchy Tuna Salad Tortilla Wraps with Pickles and Lemon

What you need

• 300 g (10 1/2 oz) canned tuna, drained, in oil or water
• 4 tbsp mayonnaise
• 1 stalk celery, finely diced
• 2 dill pickles, finely chopped, about 2 tbsp
• 2 tsp lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp black pepper
• 1 pinch salt
• 4 flour tortillas, 25 cm (10 in), large
• 100 g (3 1/2 oz) iceberg lettuce, shredded

Method

Restated from the original video

1. 1

   Drain the tuna well and flake it into a bowl.

2. 2

   Add the mayonnaise, celery, pickles, lemon juice, mustard, pepper and salt. Mix until the filling holds together. Stir in another spoonful of mayonnaise if it looks dry, and taste for salt.

3. 3

   Warm each tortilla in a dry pan for about 15 seconds per side, until pliable.

4. 4

   Pile a quarter of the lettuce on the lower third of a tortilla and top with a quarter of the tuna mixture, leaving a 3 cm (1 in) border.

5. 5

   Fold in the sides, then roll up tightly from the bottom. Repeat with the other tortillas.

6. 6

   For a warm wrap, toast the rolls seam side down in a dry pan over medium heat, 1-2 min per side.

7. 7

   Cut each wrap in half on the diagonal and serve at once.

Imported from cookinglsl.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.