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Tuna Salad Wraps Recipe

Tuna Salad Wraps

Course Brunch, LUNCH BOX, Main Course
Cuisine Healthy Choices
Keyword seafood, wrap, lunch
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 2 cans 6 oz each tuna in water, drained
  • 1 medium stalk celery
  • 1 to mato diced
  • 1 cucumber diced
  • 1/3 cup Pickles diced
  • 3 green onions chopped
  • 1 teaspoon minced flat-leaf parsley
  • 1/3 cup Olive Oil Mayonnaise
  • 1 tablespoon Sriracha
  • 1/2 tablespoon lemon juice
  • Salt to taste small pinch or two
  • 1/4 teaspoon pepper

Add-ons:

  • Avocado
  • Boiled Eggs
  • Sunflower seeds
  • Lettuce

Wrap suggestions:

  • Flatout Healthy Grain harvest wheat flatbread 7 low-fat wraps 14oz
  • Flatout Bread Protein UP Carb Down Flatbread Core 12, 5 wraps

Instructions

  1. Wash, dice and/or chop all the ingredients.
  2. In a large bowl, add drained tuna fish, and combine it with all the ingredients except for Mayo, sriracha, lemon juice, salt, and pepper. Toss lightly.
  3. In a smaller bowl, mix together: Mayonnaise, sriracha, lemon juice, salt and pepper, mix until combined, then add it to the salad.
  4. Toss lightly so all the ingredients could be evenly coated.
  5. Place wrap flat on the cutting board, and lay lettuce on the one half of the wrap. Spoon about 2 tablespoons or more, of Tuna salad on the lettuce and tightly wrap until you reach the end.

Recipe Notes

Add avocado only if you're going to eat tuna salad right away. It's an amazing mayonnaise replacement, and it does give a really delicious flavor. Sunflower seeds or even pumpkin seeds are fantastic for that extra crunch. Boiled egg - If you don't like or eat eggs, don't worry, it tastes fantastic without it, too. But my family and I add it often in this kind of salads, and we love it. I wrote as an add-on because I know that some of you avoid eggs. If you DO NOT eat tuna, you can replace it with grilled or roasted chicken

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