In large skillet, heat oil over medium heat, cook onion for 3 minutes, add garlic, celery and 3/4 cup of the green pepper, cook, stirring often, for 5 minutes. Drain chick-peas, reserving 1/4 cup of the liquid. Rinse chick-peas and add to skillet along with chili powder, oregano, cumin and hot pepper sauce. Heat through, mashing chick-peas with potato masher. Stir in lime juice and reserved liquid, heat through.
Spread evenly over each tortilla, leaving 1-inch border. Sprinkle with tuna pieces and roll up. Place, seam side down, in greased 13x9-inch baking dish, cover tightly with foil and bake in 400 degrees F oven for 15 minutes. Sprinkle with cheese, bake, uncovered, for about 3 minutes or until cheese melts. Garnish with remaining green pepper.
By Sherry from Mexico
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