Southwest Tuna Salad Wraps

• 2 6 oz (168 grm). cans solid white tuna packed in water, drained well
• 1/2 cup (125 ml) minced red bell pepper
• 1 medium-sized jalapeno pepper, seeded and minced
• 1 tbsp (15 ml) minced cilantro
• 1/2 cup (125 ml) mayonnaise
• 2 tbsp (30 ml) lemon juice
• 1 large clove garlic, peeled and forced through a press
• 1/4 tsp (1 ml). Tabasco sauce
• 6 small inner leaves, romaine lettuce, cut into fine shreds
• 2 whole pita bread, split and opened

1. Break up the tuna into fine flakes.
2. Add the bell pepper, jalapeno and cilantro.
3. Stir together they mayonnaise, lemon juice, garlic and Tabasco.
4. Combine the tuna mixture with the mayonnaise dressing and refrigerate until ready to use.
5. Just before serving, stir in the shreds of romaine.
6. Fill the pita bread with lettuce and tuna mixture and serve.

solid white, red bell pepper, pepper, cilantro, mayonnaise, lemon juice, clove garlic, tabasco sauce, inner leaves, pita bread

Taken from online-cookbook.com/goto/cook/rpage/001137 (may not work)