Ingredients
* 2 tablespoons lemon juice
* 3 tablespoons minced red onion
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons olive oil
* 2 cans (19 ounces each) cannellini beans, rinsed, drained and coarsely mashed
* 2 cans (6 ounces each) tuna packed in olive oil, drained
* 1 cup cherry tomatoes, sliced
* 1/4 cup minced fresh parsley
* 6 sun-dried tomato&basil, plain or spinach tortilla wraps
* Carrot and cucumber sticks, for serving
Directions
1. In a small bowl, combine lemon juice, red onion, salt and black pepper. Whisk in olive oil; set aside.
2. Place beans, tuna, tomatoes and parsley in a large bowl. Pour dressing over bean and tuna mixture; stir gently.
3. Place 3/4 cup bean mixture on one side of 1 tortilla and tightly roll the wrap. Cut in half on the diagonal. Repeat with remaining ingredients; Serve with carrot and cucumber.