Ingredients
1/4
cup finely chopped red onion
2
tablespoons lemon juice
1/8
teaspoon black pepper
Dash salt
1
tablespoon olive oil
1
can (15 oz) Progresso™ cannellini beans, rinsed and drained
2
cans (6 oz) very low sodium chunk white tuna, drained
1
cup cherry tomatoes, quartered
1/4
cup snipped fresh parsley
4
8-inch whole wheat flour tortillas
1/2
cup julienned carrot
Preparation
In a small bowl, combine red onion, lemon juice, pepper, and salt. Whisk in olive oil; set aside.
In a large bowl, slightly mash beans. Add tuna, tomatoes, and parsley. Pour dressing over bean mixture; stir gently.
Divide bean mixture among tortillas. Top with carrot. Roll up tightly. Serve immediately, or cover and chill for up to 6 hours.
