Name: Tuna Salad Wraps
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cans (6 oz each tuna in water, drained); 1 medium stalk celery; 1 to mato (diced); 1 cucumber (diced); 1/3 cup Pickles (diced); 3 green onions (chopped); 1 teaspoon minced flat-leaf parsley; 1/3 cup Olive Oil Mayonnaise; 1 tablespoon Sriracha; 1/2 tablespoon lemon juice; Salt to taste (small pinch or two); 1/4 teaspoon pepper; Avocado; Boiled Eggs; Sunflower seeds; Lettuce; Flatout Healthy Grain harvest wheat flatbread (7 low-fat wraps 14oz); Flatout Bread Protein UP Carb Down Flatbread (Core 12, 5 wraps)

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Simple, delicious, and easy tuna salad. The best thing about salads like this is that you can actually add what you like or have on hand, for example, instead of celery you may add bell peppers or instead of scallions perhaps red onions.

It really does not make a huge difference, but this one was a winner. Just in case if you do not eat Mayo, you can totally eat it without it.

Actually, my boys are not mayonnaise lovers at all. For two of them, I use buffalo-ranch or similar. That’s why I always prep two different tuna salad.

Usually, I’d add boiled eggs and some healthy fats, like sunflower seeds and avocado. With that being said, this one is a favorite of mine, as well as my daughters’.

Click here for more amazing wrap ideas

We make a couple of wraps and a big pitcher of iced tea. Then, we have amazing dinner and a movie night, if the boys are doing their own thing.

If you try it, please let me know in the comment section or use hashtags on Instagram #sandraseasycooking, and show me your masterpiece.

Tuna Salad Wraps

Course Brunch, LUNCH BOX, Main Course

Cuisine Healthy Choices

Keyword seafood, wrap, lunch

Prep Time 15 minutes

Total Time 15 minutes

Servings 4

Author Sandra | Sandra’s Easy Cooking

Ingredients

2 cans 6 oz each tuna in water, drained
1 medium stalk celery
1 to mato diced
1 cucumber diced
1/3 cup Pickles diced
3 green onions chopped
1 teaspoon minced flat-leaf parsley
1/3 cup Olive Oil Mayonnaise
1 tablespoon Sriracha
1/2 tablespoon lemon juice
Salt to taste small pinch or two
1/4 teaspoon pepper

Add-ons:

Avocado
Boiled Eggs
Sunflower seeds
Lettuce

Wrap suggestions:

Flatout Healthy Grain harvest wheat flatbread 7 low-fat wraps 14oz
Flatout Bread Protein UP Carb Down Flatbread Core 12, 5 wraps

Instructions

Wash, dice and/or chop all the ingredients.
In a large bowl, add drained tuna fish, and combine it with all the ingredients except for Mayo, sriracha, lemon juice, salt, and pepper. Toss lightly.
In a smaller bowl, mix together: Mayonnaise, sriracha, lemon juice, salt and pepper, mix until combined, then add it to the salad.
Toss lightly so all the ingredients could be evenly coated.
Place wrap flat on the cutting board, and lay lettuce on the one half of the wrap. Spoon about 2 tablespoons or more, of Tuna salad on the lettuce and tightly wrap until you reach the end.

Recipe Notes

Add avocado only if you’re going to eat tuna salad right away. It’s an amazing mayonnaise replacement, and it does give a really delicious flavor. Sunflower seeds or even pumpkin seeds are fantastic for that extra crunch. Boiled egg – If you don’t like or eat eggs, don’t worry, it tastes fantastic without it, too. But my family and I add it often in this kind of salads, and we love it. I wrote as an add-on because I know that some of you avoid eggs. If you DO NOT eat tuna, you can replace it with grilled or roasted chicken

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