French · Lunch
Tuna and Vegetable Wrap
A gluten-free wrap built around flaked canned tuna mixed with mayonnaise, celery, red bell pepper and shallot, rolled in a corn tortilla with lettuce, tomato and lemon juice. Quick to assemble, bright and crisp, this cold lunch delivers French bistro-style tuna salad in handheld form.
$4
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
424Calories
32.8gProtein
22.5gFat
24.6gCarbs
4.2gSugar
4.1gFiber
682mgSodium
88mgChol
3.5gSat Fat
720mgPotassium
68mgCalcium
2.3mgIron
2.7mcgVitamin B12
28mgVitamin C
Goes well with
Fresh Lemon Mint Cooler
local
Cidre Brut (French Dry Cider)
international
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Drain the canned tuna in a small bowl and flake it apart with a fork until no large chunks remain. Finely dice the celery, bell pepper, and shallot.
2
Build
Add mayonnaise, diced celery, bell pepper, shallot, and lemon juice to the tuna; fold together until evenly coated. Season with salt and pepper.
3
Build
Warm the corn tortilla in a dry skillet over medium heat for 20 seconds per side until pliable and lightly speckled.
4
Assemble
Lay shredded lettuce and diced tomato down the center of the tortilla, then spoon the tuna mixture over top in an even line.
5
Wrap
Fold in the sides of the tortilla and roll it tightly from the bottom up, pressing gently so it holds its shape.
6
Plate
Slice the wrap in half on a diagonal and place on a plate seam-side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g canned tuna in water, drained
- 4 tbsp60g mayonnaise
- 11 stalk celery
- 4 tbsp4 tbsp red bell pepper
- 2 tbsp2 tbsp shallot
- 2 tsp2 tsp lemon juice
- 22 corn tortilla (60g)
- 44 lettuce leaves
- 44 tomato slices
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
