Italian Tuna Wrap
15min
0min
1
1075
Chef's Note
For a crunchier wrap, you can lightly toast the tortillas in a dry skillet for about 30 seconds per side before filling. If preparing ahead of time, wrap tightly in parchment paper and refrigerate for up to 4 hours to prevent sogginess.
Tags
Ingredients
12 oz canned tuna in water
2 each large whole wheat tortilla
2 tbsp low-fat Greek yogurt
1 tbsp light mayonnaise
1 tbsp lemon juice
1 tsp dried Italian herbs
1/2 tsp garlic powder
2 tbsp red onion
6 each cherry tomatoes
1 cup baby spinach
1/4 cup part-skim mozzarella cheese
1/2 each red bell pepper
1/4 tsp black pepper
1 medium apple
Instructions
- 1
Drain 12 oz of canned tuna thoroughly and place in a medium bowl.
- 2
Add 2 tbsp of Greek yogurt, 1 tbsp of light mayonnaise, 1 tbsp of lemon juice, 1 tsp of dried Italian herbs, 1/2 tsp of garlic powder, and 1/4 tsp of black pepper to the tuna. Mix well until combined.
- 3
Finely dice 2 tbsp of red onion and 1/2 red bell pepper, and slice 6 cherry tomatoes in half. Add to the tuna mixture and stir gently.
- 4
Lay out 2 large whole wheat tortillas on a clean surface.
- 5
Divide the tuna mixture evenly between the two tortillas, spreading it in a line across the center of each tortilla.
- 6
Top each with 1/2 cup of baby spinach and sprinkle 2 tbsp of part-skim mozzarella cheese on each wrap.
- 7
Fold in the sides of each tortilla, then roll up tightly from the bottom.
- 8
Cut each wrap in half diagonally and serve with 1 medium apple on the side.
Nutrition Information (per serving)
1075
94g
94g
36g
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