Lunch doesn’t have to be boring! Let’s face it…two slabs of bread and lunchmeat can be rather blah. Now a wrap, that’s another story! Just like the name implies, you can wrap one of these bad boys up in mere minutes. It’s so appealing−not only to the eye−but to the tastebuds too. No need to worry about fattening mayo because Greek yogurt is the superstar of this tuna salad! I usually add grapes, but I was out of grapes so I added raisins instead. To my surprise, the raisins outdid the grapes for me! If you want something a little above a sandwich, this wrap makes an awesome meal.
Packed with protein-rich tuna, and a little kick of sriracha, this wrap makes the perfect anytime meal. Walnuts and raisins give it a sensational flavor. It's healthy too; Greek yogurt is the superstar!
- 1 medium 10" soft flour tortilla
- 1 can 142g | 5oz albacore tuna fish, in water, drained
- ¼ cup + 2 Tablespoons, divided plain Greek yogurt, nonfat
- 1 tsp Dijon mustard
- 2 tbsp chopped walnuts optional
- 2 tbsp raisins
- 1 tbsp curly parsley
- 1 stalk celery, chopped
- 1/2 teaspoon Sriracha optional
- pinch Himalayan pink salt
- pinch freshly ground black pepper
- 1/2 teaspoon onion powder
- 1/2 cup lettuce or baby spinach
- 1/4 cup extra sharp cheddar cheese, shredded
Mix the tuna, yogurt, Dijon mustard, chopped walnuts, raisins, parsley, celery, sriracha salt, and pepper in a mixing bowl. Stir until combined.
Spread the 2 tablespoons reserved yogurt on the tortilla. Sprinkle with onion powder. Add the tuna fish salad evenly in a row down the middle of the wrap, Top the tuna with cheddar cheese. Add the lettuce on the top.
Starting at one side of the tortilla, tightly roll the entire wrap from one direction and leave the ends open. Cut on the diagonal.
Tuck the ends in and then finish rolling the tortilla into a tight wrap.
Slice on a diagonal and serve immediately, or wrap tightly in plastic wrap and eat within a day.