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Tuna salad wrap cut in half with lettuce, tomato and cucumber on a white plate

Greek Yogurt Tuna Salad Wrap

Creamy tuna salad made with Greek yogurt and Dijon instead of most of the mayo, rolled in a tortilla with lettuce and tomato. About 40 g of protein.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 wrap
Calories: 405
Ingredients Method Notes

Ingredients
  

  • 1 5-oz can light tuna in water drained
  • 3 tbsp nonfat plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp celery or pickles finely chopped, optional
  • salt and black pepper to taste
  • 1 10-inch flour tortilla
  • 1 handful lettuce
  • 4–5 cherry tomatoes halved

Method
 

  1. Mix the tuna, yogurt, mustard, lemon juice and celery or pickles. Season to taste.
  2. Lay the lettuce and tomatoes on the tortilla and spread the tuna salad on top.
  3. Fold in the sides, roll tightly and cut in half on the diagonal.

Notes

Meal prep: keep the tuna salad in a container and roll the wrap the day you eat it, so the tortilla doesn’t get soggy.