Directions1. In a large bowl combine all ingredients (except tortillas) and stir with a wooden spoon until evenly blended. 2. Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad. I had enough filling for 3 10 inch diameter tortillas. 3. Slice with serrated knife into ½- 3/4 inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled. 4. Store in the fridge in an airtight container until ready to serve.