3-5 oz. cans chicken of the sea chunk light tuna in water, drained
2 large tomatoes, chopped
5 multi colored mini bell peppers, chopped
1/3 cup mayonnaise
4-8″ spinach and herb flour tortillas
4 garlic stuffed green olives
1/4 cup cilantro

Drain tuna and place in a large bowl. Chop tomatoes and peppers; add to tuna. Mix with mayonnaise. Place 1 cup of tuna salad in the center of each tortilla.  Fold ends up and sides in.  Secure with an olive skewered toothpick.  Garnish with cilantro. 

Serves 4

Submitted by: Cleanfreshcuisine