1 can (16 oz.) cannellini beans or white kidney beans, rinsed and drained
2 cans (5 oz. ea.) tuna in water, drained and flaked
1/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
2 tsp. lemon juice
1/4 tsp. salt
4 (8-in.) fajita size flour tortillas
4 slices mozzarella cheese or provolone cheese
1 cup baby spinach leaves
Lightly mash beans in medium bowl. Stir in tuna, Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, lemon juice and salt. Evenly spread tuna salad onto 2 tortillas, then top with cheese, spinach and remaining tortillas.
Grill, turning once, 3 minutes or until golden and cheese is melted. Cut into wedges.