Italian Tuna Wrap
15min
0min
1
1075
Chef's Note
For a crunchier wrap, you can toast it in a dry skillet for 1-2 minutes per side. If preparing ahead, wrap tightly in foil or plastic wrap and refrigerate for up to 24 hours, but add the spinach just before eating 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 low-fat mozzarella cheese
1/4 tsp black pepper
Instructions
- 1
Drain 12 oz of canned tuna thoroughly and place in a medium bowl.
- 2
Add 2 tbsp of low-fat 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 bowl. Mix well until combined.
- 3
Finely dice 2 tbsp of red onion and quarter 6 cherry tomatoes. Add to the tuna mixture and stir gently.
- 4
Lay out 2 large whole wheat tortillas on a clean surface.
- 5
Divide 1 cup of baby spinach between the two tortillas, placing it in the center of each.
- 6
Spoon the tuna mixture evenly over the spinach on each tortilla.
- 7
Sprinkle 1/4 cup of low-fat mozzarella cheese evenly over the tuna mixture.
- 8
Fold in the sides of each tortilla, then roll up tightly from the bottom to create a wrap.
- 9
Cut each wrap in half diagonally and serve immediately.
Nutrition Information (per serving)
1075
94g
94g
36g
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