1 can (6 oz.) canned tuna albacore, drained and flaked
1/4 cup chopped celery
1 hard-cooked egg, chopped
2 tablespoons finely chopped green onions, including tops
2 tablespoons finely chopped green bell pepper
1 tablespoon drained chopped pimento
6 flour tortillas (6 inch each), warmed
1 cup shredded iceberg lettuce
1/2 cup shredded Colby or Monterey Jack cheese
Salsa (optional)
In a large bowl, combine mayonnaise, garlic salt, lemon pepper seasoning, tuna, celery, egg, onion, bell pepper
and pimento; mix thoroughly. Place generous 1/4 cup filling on one side of each tortilla; top with lettuce and
cheese. Fold tortilla over; serve with salsa, if desired.
