|15 min||0 min||4|
|2 medium stalk(s)||Celery|
|2 can drained||Tuna, albacore, flaked, canned in water|
|4 tbsp||Mayonnaise, low fat|
|1 cup||Cranberries, dried|
|4 medium tortilla(s)||Whole wheat tortilla (*see notes on gluten-free option)|
|4 leaf||Lettuce, romaine|
1. Chop celery and place in a medium-sized mixing bowl.
2. Add the tuna, mayo and dried cranberries in a bowl and mix to combine everything together.
3. Spread 1/4 of the mixture onto each tortilla
4. Add lettuce to the top, roll up and slice in half; serve with sliced apples.
For egg-free version use yogurt instead of mayo.
For gluten-free version use gluten-free wraps.