6piecessmall flour tortillas or pita breadlightly warmed or toasted
1/2cupshredded lettuce leaves
1piecetomato, sliced100 grams
1can(185 g)San Miguel Del Mar Tuna Chunks in Oildrained
To make garlic sauce, mix mayonnaise and garlic then set aside.
In the center of each flour tortilla, place 1 to 2 tablespoons of lettuce leaves, cucumber slices, tomato slices, and tuna. Drizzle with garlic sauce.
Fold tortilla to secure filling.
Keep tortillas in the refrigerator for up to a week and freeze for up to 3 months.
To warm store-bought tortillas: (1) heat in a dry hot pan over medium heat for about 30 seconds on each side, (2) wrap stacked tortillas in a paper towel, then wrap in aluminum foil and bake at 300°F for about 10 minutes and (3) cover tortillas with a damp paper towel and microwave for 1 minute.
Buy salad greens that are bright in color, leaves crisp, free of blemishes, and smell fresh.