Tuna & White Bean Wraps

Here is a GREAT light recipe for any lunchtime menu. I found this recipe in the Family Circle Magazine. I think it was the August Issue maybe July.

2 tablespoons lemon juice
3 tablespoons minced red onions
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 cans (19ounces each) cannellini beans, rinsed, drained
1 cup cherry tomatoes, sliced
1/4 cup minced fresh parsley
6 sun-dried tomato & basil, plain or spinach tortilla wraps

Carrot and cucumber sticks for serving.

1. In a small bowl, combine lemon juice, red onion, salt and black pepper. Whisk in oil, set aside.

2. Place beans tuna, tomatoes and dressing over bean and tuna mixture; stir gently

3. Place 3/4 cup bean mixture on one side of 1 tortilla and tightly roll the wrap cut in half on the diagonal. Repeat with remaining ingredients.

Serve with carrot and cucumber sticks.

Per Wrap: 529 calories, 22g fat (4g sat.), 25 g protein, 55 g carbohydrate, 10 g fiber, 1039 mg sodium, 30 mg cholesterol.