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Southwest Tuna Salad Wraps
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  • 2 6 oz (168 grm). cans solid white tuna packed in water, drained well
  • 1/2 cup (125 ml) minced red bell pepper
  • 1 medium-sized jalapeno pepper, seeded and minced
  • 1 tbsp (15 ml) minced cilantro
  • 1/2 cup (125 ml) mayonnaise
  • 2 tbsp (30 ml) lemon juice
  • 1 large clove garlic, peeled and forced through a press
  • 1/4 tsp (1 ml). Tabasco sauce
  • 6 small inner leaves, romaine lettuce, cut into fine shreds
  • 2 whole pita bread, split and opened
  • Break up the tuna into fine flakes.
  • Add the bell pepper, jalapeno and cilantro.
  • Stir together they mayonnaise, lemon juice, garlic and Tabasco.
  • Combine the tuna mixture with the mayonnaise dressing and refrigerate until ready to use.
  • Just before serving, stir in the shreds of romaine.
  • Fill the pita bread with lettuce and tuna mixture and serve.

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