1 (12-oz.) can water-packed albacore tuna, drained

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1/4 cup kalamata olives, sliced

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1/2 cup chopped red onion

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1/4 cup chopped parsley

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1/4 cup light mayonnaise

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1 Tbsp. lemon or lime juice

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1/2 tsp. dried oregano

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4 burrito-sized whole wheat tortillas

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1 ripe, Fresh California Avocado, seeded, peeled and cut into quarters

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4 romaine lettuce leaves

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.