Tuna & White Bean Salad Wraps
15min
0min
2
380
Chef's Note
For a crunchier wrap, toast the assembled wraps in a dry skillet for 1-2 minutes per side. You can also prepare the tuna-bean mixture ahead of time and store it in the refrigerator for up to 2 days for quick assembly.
Tags
Ingredients
1 5-ounce can canned tuna in water
1/2 15-ounce can canned white beans
1 stalk celery
2 tablespoons red onion
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon dried dill
2 large flour tortillas
1 cup baby spinach
Instructions
- 1
Drain the tuna and place in a medium bowl. Flake with a fork.
- 2
Drain and rinse 1/2 can of white beans. Add to the bowl with the tuna.
- 3
Finely chop 1 stalk of celery and 2 tablespoons of red onion. Add both to the bowl.
- 4
Add 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and 1/2 teaspoon of dried dill to the bowl. Mix everything together gently.
- 5
Season with salt and pepper to taste.
- 6
Lay out 2 large flour tortillas and place 1/2 cup of baby spinach on each.
- 7
Divide the tuna and bean mixture evenly between the tortillas, placing it on top of the spinach.
- 8
Fold in the sides of each tortilla, then roll up tightly from the bottom.
- 9
Cut each wrap in half diagonally and serve immediately.
Nutrition Information (per serving)
380
28g
42g
12g
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