INGREDIENTS
•
2 tablespoons lemon juice
•
3 tablespoons minced red onion
•
1/4 teaspoon salt
•
1/4 teaspoon black pepper
•
2 tablespoons olive oil
•
2 19 ounce cans cannellini beans, rinsed, drained and coarsely mashed
•
2 6 ounce cans tuna packed in olive oil, drained
•
1 cup cherry tomatoes, sliced
•
1/4 cup minced fresh parsley
•
6 tomato & basil, plain or spinach tortilla wraps
•
Carrot and cucumber sticks, for serving