TANGY TUNA WRAPS

2 cans or pouches (6-oz each) white tuna, in water
Juice of 1 lime, or to taste
1/2 cup chopped fresh parsley
2 tsp olive oil
1/4 tsp salt, or to taste
Dash black pepper
1 scallion, minced, optional
4 romaine-lettuce leaves
4 whole wheat flour tortillas
1 large tomato, thinly sliced

Drain the tuna and flake it into a bowl. Add the lime juice, parsley, olive oil, salt, pepper, and scallion, if desired. Mix well.

Place a lettuce leaf on one half of a tortilla. Spoon on a quarter of the tuna mixture and top with a couple of slices of tomato.

Roll up the tortilla and place it, seam side down, on a plate. Slice in half.

TIP: Try substituting pita bread for the rolls--it's easy for little hands to hold.

TIP: You can make tuna filling ahead of time, but assemble just before serving to keep tomato and lettuce from getting soggy.

Yield: 4 servings
Source: Rosemary Black - Parenting magazine, June 1, 2005