Ingredients:
1 (12 ounce) cans chunk light chunk tuna in water, drained
1/4 cup mayonnaise
1/2 cup chopped celery
2 large flour tortillas ( 10-inch)
6 slices carrots
Directions:
In a mixing bowl, stir together tuna, mayonnaise and celery, breaking up any large chunks of tuna.
Place half of the tuna salad on each tortilla in a line, slightly below the center of the tortilla; make a line of carrot strips along the middle of the tuna salad.
Roll into a cylinder, sushi-fashion.
Trim ends and cut each roll across into 6 pieces.
Place into resealable lunch containers, cut side up.
Servings: 2
Time preparation: 10 min.
Time total: 10 min.