tuna salad wrap

• 1 can water packed tuna, drained
• 1 carrot, shredded
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped green pepper
• 1/2 tbsp dried chives
• 3 tbsp nonfat mayo
• 1 salt and pepper to taste
• 4 eight inch flour tortillas
• 4 tbsp nonfat cream cheese
• 4 tbsp nonfat cream cheese
• 4 well dried leaves of green lettuce
• 1/2 cup shredded reduced fat chedder cheese
• 4 sprigs fresh mint, cilantro or flat leaf parsley

1. in small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayo to make a moist ( but not wet) salad.
2. add salt and freshly ground pepper to taste.
3. on each tortilla, spread a thin layer of cream cheese ( about 1 tablespoon ) across the center two-thirds of tortilla's surface, leaving a 2-inch margin along edges
4. center 1 lettuce leaf on top of tortilla.
5. press leaf into cream cheese.
6. spread a quarter of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla.
7. sprinkle a quarter of the cheese over each tortilla, and top with a sprig of fresh mint or fresh herb.
8. fold the bottom of the tortilla up to cover the top of the filling.
9. fold in the two sides a quarter - inch.
10. roll tortilla up, holding side folds in.
11. roll wraps tightly and as firmly as possible to ensure packets stay closed
12. tightly seal each in plastic wrap and refrigerate until ready to serve or pack.
13. wraps made without wet ingredients can keep for 24 hrs or more without getting soggy

water, carrot, celery, green pepper, chives, nonfat mayo, salt, eight inch flour tortillas, nonfat cream cheese, nonfat cream cheese, green lettuce, shredded reduced fat chedder cheese, mint

Taken from cookpad.com/us/recipes/331450-tuna-salad-wrap (may not work)