Here's a recipe for the tuna salad I've been eating for lunch several times a week:
1 - 6.4 oz pouch of Chuck Light Tuna in water, drain

2 TBSP Dijon Mustard (look for lowest sodium)
1/4 cup of chopped pecans
1 small apple skinned and chopped
1-2 small dill pickles chopped
Mix together in a bowl. Scoop half of the salad onto a La Tortilla Factory Wrap (I've tried Tomato Basil and Rosemary - both are great). Refrigerate the other half for tomorrow! Serve with side of edamame, carrots, side salad or your favorite fruit.