Ingredients:
2 large California Avocados, halved, peeled and seeded, divided
2 tablespoonsfreshly squeezed lemon juice
2 teaspoonsextra-virgin olive oil, divided
½ teaspoonskosher salt, plus more to taste
¼ teaspoonsblack pepper, plus more to taste
2 (5-ounce) cans wild-caught tuna, drained
½ bell pepper, seeds removed and sliced into long strips
¼ red onion, thinly sliced
8 slices pickled jalapeño, halved
4 (10-inch) whole-wheat tortillas or wraps
Directions:
Mash two avocado halves with a fork.
Add the lemon juice, 1 teaspoon olive oil, salt, and pepper to the avocado mash and whisk well until it turns into a creamy sauce. Mix in the tuna, check and adjust for seasoning, then set aside.
Cut the remaining two avocado halves into chunks and place in a small bowl, making sure to keep the chunks as whole as possible.
Heat a large griddle pan (or non-stick pan) over medium heat.
Divide the tuna-avocado mix evenly between the tortillas or wraps (about ½ cup each), spooning it onto the center of each and being sure to leave space on all sides. Top with bell pepper, onion, avocado, and jalapeño. Tightly fold the wraps.
Pour the remaining 1 teaspoon olive oil into the hot pan and swirl it around to coat well. Place the wraps on the pan two at a time and toast, about 2 minutes on each side. Repeat with remaining two wraps.
Cut each wrap in half and serve immediately.