"A French classic wrapped up nice and cozy! Adapted from Wraps cookbook."
( if using regular salt, decrease the amount by 1/2)
sliced green beans
( 1-inch lengths)
fresh lemon juice
freshly ground black pepper
1 (6 ounce) cans
solid white tuna, in spring water, drained
black olives, pitted, chopped
( Kalamata or Nicoise are good)
yellow bell pepper, chopped, seeds and ribs discarded
( or use red or green pepper)
red onions, chopped
fresh tarragon, chopped
crumbled goat cheese
( or use feta)
Mix the water and 1 teaspoons kosher salt in a medium saucepan and bring to a boil over high heat. Add the green beans and cook until the green beans turn bright green and are tender yet crisp, about 2-3 minutes. Drain the water and rinse the beans under cold water. Let drain completely and set aside.
Mix the lemon juice, mustard, celery salt, and 1/8 teaspoons pepper in a small bowl, using a whisk or a fork. Gradually add the olive oil, continuing to whisk until fully incorporated.
Combine the green beans, tuna, olives, bell pepper, onion, and tarragon in a medium bowl. Pour the vinaigrette over the salad mixture and gently toss to coat the veggies.
Sprinkle the cheese over the tortillas and gently press into a circle in the center of the tortilla, leaving at least a 1" border around the edge. Divide the salad evenly among the tortillas and wrap. Enjoy immediately.