Go Back

Tuna Salad Wraps with Crunchy Veggies

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Tuna Salad
  • 2 cans (5 oz each) tuna, drained
  • 3 tablespoons mayonnaise (or Greek yogurt for lighter version)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and black pepper, to taste
  • ¼ cup red onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 small carrot, shredded
  • For the Wraps
  • 4 large whole wheat or flour tortillas
  • 1 cup lettuce or spinach leaves
  • ½ cup cucumber, thinly sliced
  • ½ cup bell pepper, thinly sliced
  • ¼ cup shredded carrots
  • Optional: avocado slices, sprouts, or pickles for extra flavor

Instructions
 

  • Prepare the Tuna Salad : In a medium bowl, mix drained tuna with mayonnaise, Dijon mustard, lemon juice, chopped onion, celery, and shredded carrot. Season with salt and pepper to taste.
  • Prepare the Tortillas : Lay out tortillas flat on a clean surface. Place a layer of lettuce or spinach in the center of each tortilla.
  • Assemble the Wraps : Spoon tuna salad onto the greens. Add cucumber, bell pepper, shredded carrots, and optional toppings like avocado or sprouts.
  • Roll the Wraps : Fold the sides of the tortilla over the filling and roll tightly from bottom to top. Secure with a toothpick if needed.
  • Serve : Slice each wrap in half diagonally for easier handling. Serve immediately with a side of fresh fruit or chips.