Mediterranean Tuna Salad Rolls

• 1 (6-ounce) can no-salt added light tuna, drained
• 1 large hard boiled egg, chopped
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped red onion
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon drained chopped capers
• 1/4 teaspoon grated lemon zest
• 1 teaspoon fresh lemon juice, or to taste
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper, or to taste
• 2 (6-inch) whole wheat tortillas
• 2/3 cup broccoli or alfalfa sprouts (about 1 1/2 ounces) or thinly shredded romaine lettuce

In a small bowl, place the tuna, hard-boiled egg, celery, onion, olive oil, capers, lemon zest and juice, salt, and pepper. Use a fork to gently loosen the tuna and combine it with the other ingredients. Taste and add more lemon juice or pepper, if desired. 

Lay the tortillas on a work surface. Divide the tuna salad between them, arranging the salad in a straight line down the center of each. Spread the sprouts over each, dividing them evenly between the tortillas. Roll up each sandwich into a tight cylinder. Slice each in half and serve.

Calories: 419.5 kcal Fat: 19.2g Protein: 33.0g Carbs: 24.7g Sodium: 502.4mg

Source: The Master Your Metabolism Cookbook, Jillian Michaels p.107