Step 1

Drain the tuna, and add it to a small bowl. Add the celery, green onion, water chestnuts and bell pepper. Spoon in the mayonnaise and mustard, then stir everything together until the mixture is well combined.

Step 2

Spread the tuna salad over two tortillas, and sprinkle with lettuce. Roll up tightly jelly-roll style. Editor's Tip: Leave the tortillas at room temperature or warm them to make them easier to roll without cracking. To serve, slice each wrap in half to make them easy to hold and eat, and secure the wraps with toothpicks so they won't unroll.