Effortlessly level up your lunchtime with this creamy, crunchy wrap.
Since my husband and I both work, it’s important that I meal-prep each night for the following day. Just because we’re busy out and about doesn’t mean that we can’t enjoy a nice homemade meal, right? That’s why I celebrate recipes like this one.
The humble but dynamic tuna wrap is a lunch that I can whip up in just ten minutes, but if I want to, I can prep the flavorful tuna filling the evening before. That way, I can assemble the whole wrap in the morning, to have it fresh for lunch that day. Not only is the tuna fish packed with protein and omega-3s, but the veggies also offer a satisfying crunch that gets better with each bite. What more could I ask for when hunger strikes in the middle of the day?
Honestly, it had been a long time since I last had tuna, because I was sick of mayonnaise. But this recipe replaces mayo with Greek yogurt, and the result is phenomenal. It’s lighter and brighter, but just as creamy and lip-lickingly delicious!
Greek yogurt vs. mayonnaise
What are the benefits of using Greek yogurt instead of mayonnaise? First, it has significantly fewer calories and less fat. Second, Greek yogurt has a certain tanginess to it that brings all the ingredients together nicely, without overpowering them. Lastly, on a personal note, I’ve found mayo to be too heavy, but Greek yogurt allows all the delicate flavors and textures to mingle without upsetting my stomach. I hope it’s as satisfying for you!
How do I store leftovers?
Although tuna wraps are best enjoyed fresh, you can save any leftovers in an airtight container in the fridge for 2 to 3 days. It’s ideal to keep the tuna filling separate from the tortillas, but if they’re already made, it’s okay to store them that way too. Keep in mind that the tortilla will get soggy over time. Enjoy leftovers cold or at room temperature.
Serving suggestions
While this recipe calls for whole grain tortillas, you’re more than welcome to use whichever kind of tortilla you prefer. I favor this Gluten-Free Tortilla Recipe With Sun-Dried Tomatoes, but you can also use plain Gluten-Free Tortillas or Flour Tortillas. On the other hand, if you’re craving this creamy blend of tuna without a wrap, then I suggest serving it in a bowl with crispy Air-Fryer Tortilla Chips or Flaxseed Crackers instead. When I craft these wraps for my husband and I, we prefer to pair them with Crinkle-Cut Fries or Potato Wedges.
Ingredients
- 1 can water-packed tuna (5 ounces), drained
- 1/4 cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 3 tablespoons finely chopped celery
- 3 tablespoons finely diced red onion
- Salt to taste
- Black pepper to taste
- 2 whole grain tortillas
- 1/2 cup chopped lettuce romaine or spinach
Instructions
- In a bowl, add drained tuna, Greek yogurt, Dijon mustard, lemon juice, celery, red onion, salt, and black pepper. Use a fork to mix well until all ingredients are evenly combined. Adjust seasonings as needed.
- Lay out each tortilla on a flat surface. Place chopped lettuce in the center of each tortilla, then evenly distribute the tuna mixture over the lettuce.
- Fold in the sides and roll the tortilla tightly into a wrap. Slice in half if desired and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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