Ingredients
1
can (5 oz) tuna in water, drained, flaked
2
tablespoons mayonnaise or salad dressing
1
tablespoon basil pesto
1
teaspoon lemon juice
1/8
teaspoon pepper
1
(10 inch) flour tortilla, heated as directed on package
2
leaves leaf lettuce
1
slice provolone cheese, cut in half
5
kalamata olives, cut in half
Preparation
In bowl, gently stir together tuna, mayonnaise, pesto, lemon juice and pepper until well mixed. Spread tuna mixture on tortilla; top with lettuce, cheese and olives. Fold bottom of tortilla up about 2 inches to enclose filling; roll tortilla tightly into compact wrap.
