Salmon and Potato Salad

Prepare using reduced-fat mayonnaise and RITZ Reduced Fat Crackers.

To serve as part of a portable lunch, place avocados in plastic container with lid. Squeeze 1 tsp. lime juice over avocados to prevent browning. Add dressing and all remaining ingredients except lettuce and crackers. Top with lettuce. Add crackers to container; cover with lid. Store in refrigerator or insulated lunch bag until ready to serve. Spoon filling mixture onto lettuce leaves; roll up.

Substitute 2 cans (6 oz. each) tuna for the salmon.