Steps
- 1
Combine the tuna, bell pepper, scallions, salsa, and cilantro in a small bowl.
- 2
Spread 2 teaspoons of the mayo over one side of each tortilla. Top with the tuna mixture, then with the lettuce leaves. Roll up the tortillas and cut in half. Serve at once or wrap in plastic weal and refrigerate up to 24 hours.
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