Level: | Easy |
Total: | 13 min |
Active: | 13 min |
Yield: | 4 servings |
Ingredients
- 2 (6-ounce) cans chunk light tuna in water, drained well
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup chopped calamata olives
- 3 tablespoons olive oil
- 1/2 teaspoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- Salt
- Freshly ground black pepper
- 6 cups pre-washed mixed greens (about 3 ounces)
- 4 whole-grain wrap breads (about 2 ounces each)
- 2 large tomatoes, sliced
Instructions
- In a medium bowl combine the tuna, onion, parsley, olives.
- In a small bowl, whisk together the olive oil, zest, lemon juice, salt and pepper. Pour about 2/3 the dressing over the tuna mixture and toss to combine. In a separate bowl, pour the rest of the dressing over the greens and toss to combine.
- Place some tuna salad onto each piece of wrap bread. Top with 1 1/2 cups of greens and a few tomato slices. Roll the wraps and serve.
Nutrition Facts
Calories | 379 calorie |
Total Fat | 16.5 grams |
Saturated Fat | 2 grams |
Cholesterol | 45 milligrams |
Sodium | 701 milligrams |
Carbohydrates | 29 grams |
Dietary Fiber | 5 grams |
Protein | 26 grams |
Sugar | 4 grams |
Reviews
LOVE this recipe. This is the 2nd day in a row I’ve eaten it for lunch and it’s just so tasty and delicious. My shopper brought Ezekiel sprouted tortillas instead of the wraps, but they work perfectly for a light lunch. I heated them in a skillet until they no longer looked raw. Then I did a quick pickle on the chopped onions because I don’t care for the taste of raw onion outright. Just a smidge of red wine vinegar and an even smaller smidge of agave syrup, heated in the microwave for 15 seconds, onions go in while I finish the rest of the salad, then strain and dump. I think it just takes the bite out of the onion and adds some oomph. Today, I also took one reviewers suggestion and smeared the tortilla with a very thin layer of hummus – yep, definitely better. WOW! Who said eating healthy was hard? Thank you, Ellie. I love your recipes and your encouraging show. You have been an inspiration to me for years. You are such a valuable asset to Food Network.
Simply satisfying!!!
Simple, quick, very flavorful
Surprisingly more tasty than initially expected! Made for a great spring dinner.
My boyfriend despises tomatoes, so I substituted with sundried tomatoes and glad I did! I added a bit of the oil that the tomatoes came in instead of using my olive oil. I also added half a sweet red pepper (added freshness/crunch), dried mint and avocado! Amazing; love the colors and textures of the wrap.
Thanks Ellie!
My boyfriend despises tomatoes, so I substituted with sundried tomatoes and glad I did! I added a bit of the oil that the tomatoes came in instead of using my olive oil. I also added half a sweet red pepper (added freshness/crunch), dried mint and avocado! Amazing; love the colors and textures of the wrap.
Thanks Ellie!
Not bad at all. Will definitely make again!
Light, tasty and very simple! I added a little feta, but otherwise made as directed. This could become a summer go-to!
I have made these a few times. They’re so yummy. I usually don’t have whole grain raps so I’ve used homemade rolls, bread or just plain tortillas. Mostly I just use black olives too, but I’m going to try green ones really soon. YUMMY!
This is a fabulous recipe! My fav tuna salad ever and it’s healthy! What else would you want?
A new twist on the old tuna sandwich. My family liked it a lot – even the kids. A great summertime meal when its too hot too cook. Serve with some fruit and it is tasty and healthy.
This is the best tuna wrap I’ve ever had! It’s so refreshing to have a tuna salad without all that mayo and fat. This is light and very tasty. Great for a picnic, or any time really. I highly recommend it.