Italian Tuna Wrap
15min
0min
1
1075
Chef's Note
For a firmer wrap that won't fall apart, let it sit for 5 minutes after rolling before cutting. This allows the ingredients to settle and hold together better. You can also prepare this the night before for a quick grab-and-go lunch!
Tags
Ingredients
8 oz canned tuna in water, drained
2 tbsp Greek yogurt
1 tsp lemon juice
1 tsp Italian seasoning
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 each large whole wheat tortilla
1 cup spinach leaves
1/2 cup cherry tomatoes, halved
2 tbsp red onion, thinly sliced
1/4 cup mozzarella cheese, shredded
1/2 cup cucumber, sliced
1 scoop protein powder, unflavored
2 each hard-boiled egg, sliced
Instructions
- 1
In a medium bowl, combine 8 oz drained tuna, 2 tbsp Greek yogurt, 1 tsp lemon juice, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well until combined.
- 2
Stir in 1 scoop of unflavored protein powder to the tuna mixture until fully incorporated.
- 3
Lay out 2 whole wheat tortillas on a clean work surface.
- 4
Divide the tuna mixture evenly between the two tortillas, spreading it in the center of each.
- 5
Layer each tortilla with 1/2 cup spinach leaves, 1/4 cup halved cherry tomatoes, 1 tbsp sliced red onion, 2 tbsp shredded mozzarella cheese, 1/4 cup sliced cucumber, and 1 sliced hard-boiled egg.
- 6
Fold in the sides of each tortilla, then roll up tightly from the bottom to enclose the filling.
- 7
Cut each wrap in half diagonally and serve immediately, or wrap in parchment paper for a portable lunch.
Nutrition Information (per serving)
1075
94g
93g
36g
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