Directions:

• Thaw tortillas at room temperature overnight. Proper thawing will aid in handling the product without breaking and cracking.
• In a large bowl, prepare the brine by stirring together the sugar, vinegar and water until the sugar dissolves. Cover and set aside. CCP: No bare hand contact with ready to eat foods.
• Rinse onions under running water. Cut in half and then into very thin strips.
• Mix the carrots and onions into the brine. To marinate, cover and hold in the refrigerator until service. This may be prepared a day in advance. CCP: Hold at 41° F or lower.
• Shred lettuce. Cut romaine head in half lengthwise through root end of lettuce. Rinse both halves thoroughly. Make 1 lengthwise cut leaving each root half intact, and then cut across to make ¼” strips.
• Rinse cut romaine under running water and drain well. Salad spinner recommended. Set aside. CCP: Hold at 41° F or lower.
• Combine Greek yogurt, mayonnaise, Sriracha®, soy sauce, and cayenne in large mixing bowl.
• Add undrained tuna and using fresh gloves crumble into small pieces. Gently mix until all ingredients are combined. CCP: Hold and serve at 41° F or lower.
• To assemble wrap, place 2 oz. tuna salad using a packed no. 16 disher onto center of tortilla. Top each wrap with ¼ c of drained onion and carrot mixture and ¼ c shredded romaine.
• Tightly roll each tortilla like a burrito and cut diagonally in half. Present the cut sides facing outward towards customer. Serving size equals 1 whole wrap or two halves.