This zingy version of a classic recipe, introducing pesto and kalamata olives, is sure to make your mouth water - and you’ll reexamine the idea of the same old tuna salad.
Lightly stir together the tuna, mayonnaise, pesto, lemon juice, and pepper in a bowl until well combined.
Microwave the tortilla on High until warmed and pliable, 5 to 10 seconds.
Spread the tuna mixture on the tortilla, and top with the lettuce leaves, provolone cheese, and kalamata olives. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the tortilla tightly into a compact wrap.
Per Serving: 834 calories; protein 49.9g; carbohydrates 42.3g; fat 51.2g; cholesterol 93.8mg; sodium 1806.4mg.