Tuna or Salmon Salad Wrap

2 scallions, white and green parts, cut into 1-inch pieces
1 rib celery, cut into 1-inch pieces
1 cup broccoli florets
1/2 cup packed flat-leaf parsley leaves
1/2 Granny Smith or other tart apple, with skin, cored and coarsely
chopped
1 6.5 oz. can water-packed albacore tuna or salmon
2 Tbsps. soy mayonnaise
2 wheat, tomato, or garlic-pesto wraps (10-inch diameter)
2 large plum tomatoes, seeded and thinly sliced vertically

Place scallions, celery, and broccoli into food processor. Pulse 6 times
to chop coarsely. Add parsley and apple. Pulse 4 times to finely chop.
Mixture should be moist but still crunchy. Scoop misture into a separate
bowl. Wipe out food processor bowl with paper towel. In food processor,
combine tuna and mayonnaise. Process until mixture is a spreadable paste,
about 45 seconds. Season to taste with salt and pepper. Divide tuna
between wraps, spreading firmly with rubber spatula to cover all but 3/4
inch along outer edge of each wrap. Heap half the chopped vegetables in
center of each wrap. Using your hand, spread them to cover the tuna,
pressing lightly. Arrange tomatoes evenly over vegetables. Roll wraps from
bottom, pulling toward you slightly to make them tight. Trim off ends,
cutting them on a diagonal in same direction. Cut each wrap diagonally in
half. Wrap pieces in plastic wrap and refrigerate 2 hours, or up to 24
hours, before serving.

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