Ingredients

 

• 2 (5-ounce) cans tuna, drained

• 1 (7 1/2-ounce) jar artichoke hearts, drained and chopped

• 1 mini cucumber, chopped

• 1/2 cup chopped grape tomatoes

• 1/3 cup mayonnaise

• 1/2 teaspoon ground mustard

• 1 teaspoon garlic salt

• 1 lemon, zested

• 2 tablespoons fresh lemon juice

• 3 (10-inch) sun-dried tomato basil tortillas

• 6 lettuce leaves

• 6 tablespoons French-fried onions

Description

1. Stir tuna, artichokes, cucumber, tomatoes, mayonnaise, mustard, garlic salt, lemon zest, and lemon juice together in a bowl. 

2. Lay out tortillas on a work surface; lay 2 lettuce leaves on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla; top tuna with 2 tablespoons French-fried onions. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.