Ingredients

2 broccoli florets
1 can (6 ounces) reduced-sodium chunk light tuna in water, drained
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped yellow bell pepper
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped red onion
1 tablespoon light red wine vinaigrette
1 tablespoon spicy brown mustard, or to taste
2 whole-wheat flour, low-carb tortillas, 7 1/2-inches diameter
1/2 cup loosely packed fresh spinach leaves

Directions

In a small saucepan, bring 2 cups of water to a boil over high heat. Add broccoli. Cook 1 minute, or until crisp-tender. Drain; rinse under cold water to cool. Pat dry and chop finely. Transfer to medium bowl. Add tuna, bell peppers and onion. Toss to mix. Add vinaigrette and mustard. Toss to mix well. Place one tortilla on a serving plate. Spoon half the tuna mixture over 2/3 of the tortilla. Arrange half the spinach leaves evenly over the tuna mixture. Starting at the filled end, roll the tortilla tightly into a tube. Repeat with the remaining tortilla, tuna mixture and spinach. Serve immediately.

Nutrition per serving: 217 calories, 22 grams protein, 23 grams carbohydrates, 4 grams fat, 38 mg cholesterol, 12 grams fiber, 647 mg sodium.