Tuna and Vegetable Wrap

• 4 cups water
• 1 teaspoon kosher salt
• 1 cup sliced green beans (1-inch lengths)
• 3 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 12 teaspoon celery salt
• pepper
• 1 tablespoon olive oil
• 1 (6 ounce) cansolid white tuna in water, drained
• 2 tablespoons pitted and chopped kalamata olives
• 12 cup chopped yellow bell pepper
• 2 tablespoons chopped red onions
• 2 tablespoons chopped fresh tarragon
• 12 cup crumbled feta cheese
• 2 10-inch flour tortillas

1. In a saucepan, add the water and salt; bring to a boil.
2. Add the green beans and cook for 2-3 minutes or until the beans turn bright green and are crisp-tender.
3. Drain the water from the pan and rinse the beans with cold water; drain beans and set aside.
4. In a small bowl, add the lemon juice, mustard, celery salt, and pepper to taste; whisk until smooth and well combined.
5. Gradually add the olive oil and continue to whisk until fully blended.
6. In another bowl, add the green beans, tuna, olives, bell pepper, onion, and tarragon; stir to combine.
7. Add the dressing and toss to coat.
8. Evenly sprinkle the cheese onto the tortillas, leaving a 1 inch margin around the edge.
9. Spoon salad mixture onto tortillas; roll-up/wrap.
10. Serve immediately.

water, kosher salt, green beans, lemon juice, mustard, celery salt, pepper, olive oil, cansolid white, olives, yellow bell pepper, red onions, tarragon, feta cheese, flour tortillas

Taken from www.food.com/recipe/tuna-and-vegetable-wrap-54871 (may not work)