Ingredients

Preparation Time: 5 to 10 minutes

1/4 cup reduced-fat mayonnaise
1 1/2 tablespoons Dijon-style mustard
2 cans (about 61/4 ounces each) chunk tuna packed in water, drained
1/2 cup drained water chestnuts (from 8-ounce can), sliced and coarsely chopped
1/2 cup thinly sliced green onions
1/3 cup chopped red bell pepper (or prepared roasted red peppers)
Four 8-inch flour tortillas
2 to 3 cups shredded romaine lettuce

Directions

In mixing bowl, blend mayonnaise and mustard. Stir in tuna, water chestnuts, green onions and bell pepper.

Divide tuna mixture among tortillas, spreading to within 1 inch of edges.

Cover each tortilla with about 1/2 cup lettuce. Roll each up tightly like a jellyroll.

Cut in half diagonally and serve immediately, or cover with plastic wrap and refrigerate up to 3 hours. Makes 4 servings.