• Open can of tuna and drain.
• In a small bowl combine drained tuna, mayonnaise, lemon juice, salt, pepper, cilantro and green onion. Taste tuna and make sure you do not need to adjust seasoning. Set aside.
•  Create a workstation for yourself.  You will need four small bowls and a cutting board.
• In a small bowl put shredded carrot. In the next bowl place your cabbage. Next your peppers and last your shredded cheese. Place a cutting board in the middle of all of your bowls.
  
• Now that your work station is ready. Lay your first tortilla flat on your cutting board.
  
•  Divide tuna mixture into three parts. 
• Place one part in the middle of your first tortilla. 
  
• Add carrot, cabbage, cheese and peppers.
  
•  Fold the bottom up and over the tuna pile. Fold one side over and roll. Repeat until all three wraps are created. Serve with chipoltle aioli and enjoy!
  

Chipotle Aioli or Dip

• In a container with a resealable lid, combine all ingredients and stir until blended together. After you stir your ingredients together, I usually use a fork to do it, be sure to taste your mixture to see if you want to add more heat. 
• The first time you make it I recommend using 1 green onion, 2 teaspoons of minced garlic, 1 minced chipotle chiles and ¼ teaspoon of the adobo sauce.  Taste it and see if you prefer more flavor of any kind. 
• That is why I have included a range for the ingredients because everyone has different tastes and I am always careful about how "hot" something is.  
• This dip is definitely worth taking a chance on and can be easily doubled if necessary!
• Refrigerate for at least 30 minutes, or longer if possible, for the flavors to blend together.  Each batch will last about 3 days in your fridge.