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- 2 cans of tuna in water, drained - 1/2 cup Greek yogurt - 1 tablespoon Dijon mustard - 1/4 cup red onion, finely chopped - 1/2 cup celery, diced - 1/4 cup bell pepper, diced (any color) - 2 tablespoons capers, drained and chopped - 1 tablespoon fresh lemon juice - Salt and pepper to taste - 4 large lettuce leaves (romaine or butter lettuce) - 1 avocado, sliced The main ingredients for your protein tuna salad are simple yet packed with flavor. Tuna is the star here, giving you a great source of protein. Greek yogurt replaces mayo, adding creaminess with less fat. Dijon mustard brings a nice tang. Each crunchy vegetable adds texture and flavor. - Fresh herbs like dill or parsley for garnish - Seasoning: salt and pepper to taste You can make your wraps special with fresh herbs. Dill or parsley adds a bright note. Adjust the seasoning to your taste with salt and pepper. These little extras make a big difference! 1. In a bowl, combine two cans of drained tuna, 1/2 cup of Greek yogurt, and 1 tablespoon of Dijon mustard. Mix until the tuna is well coated. 2. Next, add 1/4 cup of finely chopped red onion, 1/2 cup of diced celery, 1/4 cup of diced bell pepper, and 2 tablespoons of chopped capers. 3. Squeeze in 1 tablespoon of fresh lemon juice. Gently stir to mix without breaking the tuna too much. 4. Season with salt and pepper to taste. You can also add fresh herbs if you like. 1. Take 4 large lettuce leaves and lay them flat on a clean surface. 2. Spoon a portion of the tuna salad into the center of each leaf. 3. Add a few slices of avocado on top of the tuna salad. 4. Fold the sides of the lettuce leaf over the filling. Then, roll it up from the bottom to make a wrap. 5. Repeat this process until all the tuna salad and leaves are used. - You can serve the wraps right away for a fresh bite. - If you prefer, chill the wraps in the fridge for up to an hour before serving. - For a nice touch, serve the wraps on a platter with lemon wedges and a sprinkle of fresh herbs. To keep your tuna intact, use a fork. Gently mix the tuna, yogurt, and mustard. This method helps avoid breaking it apart too much. When adding veggies like onion and celery, fold them in slowly. This keeps the texture nice. For seasoning, start with a pinch of salt and a dash of pepper. Taste before adding more. Fresh lemon juice brightens the dish. If you like herbs, add some finely chopped dill or parsley for flavor. Garnishes make your wraps look great. Use fresh herbs on top for color. Slices of lemon on the side add a pop too. For gatherings, serve the wraps on a nice platter. Arrange them neatly, and sprinkle some herbs around. This makes the dish inviting and fun. You can also serve with crunchy veggie sticks for a nice touch. {{image_2}} You can easily change up the recipe to fit your taste. If you don't have Greek yogurt, you can use sour cream or mayo instead. These swaps will keep your tuna salad creamy and tasty. You can also mix in different vegetables to add crunch. Try diced cucumber, shredded carrots, or even corn for a sweet pop. Each swap brings a new twist to your wraps. Want to spice things up? Add some cayenne pepper or hot sauce for heat. You can also mix in some garlic powder or smoked paprika for depth. If you follow a low-carb or keto diet, switch the lettuce for low-carb tortillas. This change keeps the wrap easy to handle. Enjoy the same great taste while meeting your dietary needs. To keep your protein tuna salad wraps fresh, store them in the fridge. Wrap them tightly in plastic wrap or place them in an airtight container. This helps prevent them from drying out. You can keep the wraps in the fridge for up to one hour before serving. For the tuna salad mixture, you can store it in the fridge as well. It stays good for about three days. Make sure to use a sealed container to maintain freshness. If you want to save your wraps or tuna salad for later, consider freezing. Place the tuna salad in a freezer-safe container. You can freeze it for up to three months. Just make sure to label the container with the date. When you’re ready to eat, defrost the tuna salad in the fridge overnight. This keeps it safe and tasty. After it’s thawed, you can enjoy it cold or mix it with fresh ingredients. If you freeze the wraps, I recommend removing the lettuce. You can add fresh lettuce when you’re ready to serve. Protein tuna salad wraps stay fresh in the fridge for up to 24 hours. After this time, the lettuce may wilt. The tuna salad mixture can last for 3 days in the fridge, if stored in a sealed container. Always check for any off smells before eating. Yes, you can prepare the tuna salad a few hours ahead. Store it in the fridge in a sealed container. Just wait to assemble the wraps until you are ready to serve. This keeps the lettuce crisp and fresh. If you want to prep even more, chop the veggies a day before. Just keep them in water to keep them fresh. You can serve fruit, like apple slices or grapes, for a sweet touch. Chips or crackers add a nice crunch. A light salad with mixed greens and vinaigrette pairs well too. You could also try a simple soup for a warm side. These options bring out the fresh flavors in the wraps. This blog post covered how to make delicious tuna salad wraps. We discussed essential ingredients like tuna, Greek yogurt, and colorful vegetables. I shared easy steps for prep and assembly. You can add your favorite herbs and spices to make it your own. Remember, proper storage keeps your wraps fresh for longer. Tuna salad wraps are a tasty, healthy choice for any meal. Now, you can enjoy making them yourself!

Protein Tuna Salad Wraps

Elevate your lunch game with these Protein-Packed Tuna Salad Wraps! This quick and healthy recipe combines tuna, Greek yogurt, and fresh veggies all wrapped in crisp lettuce leaves for a deliciously satisfying meal. Perfect for meal prep or a light snack, these wraps are easy to make and bursting with flavor. Click to explore the full recipe and impress your taste buds while boosting your protein intake!
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Ingredients
  

2 cans of tuna in water, drained

1/2 cup Greek yogurt

1 tablespoon Dijon mustard

1/4 cup red onion, finely chopped

1/2 cup celery, diced

1/4 cup bell pepper, diced (any color)

2 tablespoons capers, drained and chopped

1 tablespoon fresh lemon juice

Salt and pepper to taste

4 large lettuce leaves (romaine or butter lettuce)

1 avocado, sliced

Optional: fresh herbs like dill or parsley for garnish

Instructions
 

In a mixing bowl, combine the drained tuna, Greek yogurt, and Dijon mustard. Mix well until the tuna is evenly coated.

    Add the chopped red onion, celery, bell pepper, capers, and lemon juice to the tuna mixture. Stir gently to combine everything without breaking apart the tuna too much.

      Season the mixture with salt and pepper to taste. If desired, add some finely chopped fresh herbs for an aromatic kick.

        Place a large lettuce leaf on a flat surface. Spoon a portion of the tuna salad into the center of the leaf.

          Top the tuna salad with a few slices of avocado.

            Carefully fold the sides of the lettuce leaf over the filling and then roll it up from the bottom to create a wrap.

              Repeat with the remaining lettuce leaves and tuna salad until all components are used.

                Serve immediately or refrigerate for up to an hour before serving for a chilled option.

                  Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4 wraps

                    - Presentation Tips: Serve the wraps on a platter, garnished with lemon wedges and a sprinkle of fresh herbs for an enticing look.