Description
This Tuna Salad Wrap recipe is a quick and nutritious meal perfect for lunch or a light dinner. Combining flaked tuna with crunchy celery and green pepper, it offers a delightful texture and fresh, tangy flavors boosted by mayo, mustard, and lemon juice. Wrapped in whole grain tortillas with crisp romaine lettuce, these wraps are both satisfying and easy to prepare in just 10 minutes.
Ingredients
Scale
Tuna Salad Mixture
- 1 can (120 g drained weight) light flaked tuna in water, drained
- 15 mL (1 tbsp) mayonnaise
- 5 mL (1 tsp) yellow mustard
- 5 mL (1 tsp) lemon juice
- 1 celery stalk, finely chopped
- 60 mL (¼ cup) green pepper, finely chopped
- 2 mL (½ tsp) black pepper
Wraps
- 2 leaves romaine lettuce, washed and dried
- 2 whole grain tortillas
Instructions
- Prepare the Tuna Mixture: In a medium bowl, use a fork to combine the drained tuna, mayonnaise, yellow mustard, and lemon juice, mixing until smooth and creamy.
- Add Vegetables and Seasoning: Stir in the finely chopped celery, green pepper, and black pepper until all ingredients are evenly distributed throughout the tuna mixture.
- Layer the Wraps: Place one romaine lettuce leaf on each whole grain tortilla to provide a fresh, crunchy base for the filling.
- Assemble and Roll: Divide the tuna salad mixture evenly between the two tortillas, scoop it onto the lettuce leaves, and roll each tortilla tightly to enclose the filling. Serve immediately or refrigerate for later.
Notes
- You can substitute mayonnaise with Greek yogurt for a healthier option.
- Add chopped pickles or capers for extra tanginess.
- Serve with a side of fresh fruit or vegetable sticks for a balanced meal.
- For added protein, consider adding boiled egg slices or avocado.
- Wraps are best consumed fresh but can be stored wrapped tightly in the fridge for up to 24 hours.
