Mediterranean Tuna Wrap
Packed with veggies, this Mediterranean Tuna Wrap is loaded with zesty flavors and is so easy to make!
Servings: 4 servings
Cost: $5
Equipment
Ingredients
- 5 ounce can of yellowfin tuna packed in olive oil drained
- 8 ounces canned cannellini beans rinsed and drained
- 6 ounces marinated artichoke hearts chopped (I used DeLallo)
- 6 ounces kalamata olives sliced
- 6 ounces sweet and spicy cherry peppers chopped
- 3 tablespoons chopped fresh basil
- 2 tablespoons finely chopped red onion
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- kosher salt and fresh ground pepper
- 8 tablespoons roasted garlic aioli
- 4 multi-grain or whole wheat wraps
- Lettuce or spinach
Instructions
- In a medium bowl, break up the tuna with a fork and toss together with the beans, artichokes, olives, peppers, basil, onion, olive oil and vinegar. Season with salt and pepper to taste.
- (This recipe is for four wraps but you can just make one and store the remaining tuna salad in the refrigerator for up to 48 hours until ready to use.)
- Spread 2 tablespoons of the aioli on each of the wraps and top with a small amount of lettuce or spinach. Divide the tuna salad equally among each wrap and spread it out a little bit.
- Roll the wrap up and cut in half. Serve immediately or roll in plastic wrap and store in the refrigerator until your ready to enjoy.
Notes
tuna Salad can be made up to 2 days in advance. Refrigerate in an airtight container until ready to serve.
Miss the creamy texture of classic tuna salad, add 1/2 tablespoon mayonnaise to the mix for a light, tangy flavor.
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 43g | Protein: 18g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 1248mg | Potassium: 448mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1118IU | Vitamin C: 35mg | Calcium: 160mg | Iron: 4mg