1. Mix the water and 1 teaspoons kosher salt in a medium saucepan and bring to a boil over high heat. Add the green beans and cook until the green beans turn bright green and are tender yet crisp, about 2-3 minutes. Drain the water and rinse the beans under cold water. Let drain completely and set aside. 2. Mix the lemon juice, mustard, celery salt, and 1/8 teaspoons pepper in a small bowl, using a whisk or a fork. Gradually add the olive oil, continuing to whisk until fully incorporated. 3. Combine the green beans, tuna, olives, bell pepper, onion, and tarragon in a medium bowl. Pour the vinaigrette over the salad mixture and gently toss to coat the veggies. 4. Sprinkle the cheese over the tortillas and gently press into a circle in the center of the tortilla, leaving at least a 1" border around the edge. Divide the salad evenly among the tortillas and wrap. Enjoy immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
