5 whole wheat tortillas
2 cans of tuna (one flakes in water and one flakes in brine)
5 tablespoons light mayonnaise
½ of a medium onion, chopped
½ of a medium cabbage, shredded
½ of a large carrot, shredded
3 tablespoons cane vinegar
1 tablespoon honey
Salt and pepper, for seasoning
1. Flake the tuna and mix in the onion and the 3 T of mayonnaise. Season with salt and pepper. Set aside.
2. In a separate bowl, mix together the cabbage and the carrot. Set aside.
3. Mix the vinegar and the honey well and pour on the cabbage and the carrot to make a Coleslaw salad. Season with salt and pepper.
4. Heat the tortillas and assemble. Add some pieces of jalapeno and taco sauce on top. Roll and munch!