1 (12 1/2 oz.) can water-packed tuna, drained
1 (4 oz.) can green chiles, drained
1 (2.2 oz.) can pitted ripe olives, drained and sliced
1/4 c. mayonnaise
1/2 tsp. Lawry's seasoned salt
4 flour tortillas
1 c. grated Cheddar cheese
1 green onion with top, chopped

In medium bowl, flake tuna. Add chiles, olives, mayonnaise, and salt; blend well. Spoon 1/4 of mixture onto each tortilla; top with equal portions of Cheddar cheese. Broil 4 inches from heat until cheese is hot and bubbly. Sprinkle each with green onion. Serve open face or fold over. Yield: 4 servings.