Cranberry Tuna Salad Wrap

• 150 g mushrooms
• 14 large onion, chunked
• 12 medium carrot, roughly chopped
• 13-12 cup craisins, divided
• 120 g canned tuna in water, drained (yield of 150g can)
• 1 tablespoon light mayonnaise
• salt and pepper
• 2 (10 inch) flour tortillas
• 14 cup cranberry horseradish
• 8 -12 leaves romaine lettuce

1. Blitz mushrooms in food processor until they reach an almost pastelike consistency.
2. Heat mushroom paste in a dry frying pan over medium-high heat.
3. Stir frequently until water is cooked out, about 3-4 minutes.
4. Remove from heat and set aside.
5. Place onion, carrot, and half of craisins into food processor.
6. Pulse until well chopped.
7. Add tuna and mayonnaise, season with salt and pepper, then pulse until well mixed and desired texture is reached.
8. Stir in half of mushroom paste.
9. Spread tortillas with cranberry horseradish.
10. Lay two or three leaves of lettuce on each tortilla (you may have to tear them to fit).
11. Spoon tuna salad into the middle of the tortillas.
12. Top with remaining craisins and mushroom paste.
13. Cover with two or three more lettuce leaves.
14. Close wraps by folding the "bottom" up and then folding the sides in, to make a long envelope shape.
15. Turn over and serve.

mushrooms, onion, carrot, craisins, tuna, light mayonnaise, salt, flour tortillas, cranberry horseradish, romaine lettuce

Taken from www.food.com/recipe/cranberry-tuna-salad-wrap-237367 (may not work)