2 cans (7 oz/198 g) oil-packed tuna, drained

1/3 cup (75 ml) mayonnaise

1/4 cup (40 g) finely diced red onion

1/4 cup (35 g) finely diced celery

1 tbsp finely diced sweet pickles

1/2 tsp curry powder

4 tsp (20 ml) honey or mango chutney

4 flour tortillas, 10 inches (25 cm) in diameter

2 cups (50 g) Boston lettuce leaves

In a bowl, mix the tuna with the mayonnaise, onion, celery, pickles and curry powder. Season with pepper.

Spread the honey or mango chutney on one half of each tortilla. Cover with lettuce, then the tuna salad. Fold the ends toward the centre and roll tightly. Wrap each tortilla in parchment paper, twisting the ends to seal. Cut in half. Serve immediately or wrap in plastic wrap and refrigerate until ready to serve.

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