Baked tuna burritos with tomato salsa

Instructions:

2 cans (each 6 oz)water-packed tuna, drained;

2 stalks celery, finely chopped;

3 green onions, sliced;

1⁄4 cup light mayonnaise;

1⁄4 cup sweet pickle relish;

1 tbsp Dijon mustard;

1⁄4 tsp each salt and pepper;

4 large whole wheat flour tortillas;

1 cup shredded old Cheddar cheese.

2 cups chopped fresh or drained canned tomatoes;
2 green onions, thinly sliced;
2 tbsp minced fresh parsley;
1 tbsp minced seeded fresh or pickled jalapeno pepper;
1⁄4 tsp each salt and pepper.

In bowl, mix tuna, celery, green onions, mayonnaise, relish, mustard, salt and pepper. Spoon 3⁄4 cup onto centre of each tortilla; sprinkle each with 1⁄4 cup of the cheese. Fold bottom edge over filling, then sides; roll up.
Bake, seam side down, on small greased rimmed baking sheet in 400°F oven until golden and cheese is melted, about 15 minutes.
Tomato salsa: in bowl, combine tomatoes, onions, parsley, jalapeno pepper, salt and pepper. Halve burritos diagonally; serve with salsa.

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