Ingredient

• 2 (5-ounce) cans tuna, drained
• 1 (7 1/2-ounce) jar artichoke hearts, drained and chopped
• 1 mini cucumber, chopped
• 1/2 cup chopped grape tomatoes
• 1/3 cup mayonnaise
• 1/2 teaspoon ground mustard
• 1 teaspoon garlic salt
• 1 lemon, zested
• 2 tablespoons fresh lemon juice
• 3 (10-inch) sun-dried tomato basil tortillas
• 6 lettuce leaves
• 6 tablespoons French-fried onions

Direction

1. Stir tuna, artichokes, cucumber, tomatoes, mayonnaise, mustard, garlic salt, lemon zest, and lemon juice together in a bowl. 
2. Lay out tortillas on a work surface; lay 2 lettuce leaves on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla; top tuna with 2 tablespoons French-fried onions. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.