Tuna Wraps


(0 votes) 0 0

Filled with protein, vegetables, and healthy fats, these tuna wraps are also neat to eat. Canned tuna is an inexpensive, easy way to get your omega-3 fats. We like wrap bread because it's satisfying without being too filling.

Shared by


  • 2 scallions (white and green parts), cut into 1" pieces
  • 1 rib celery, cut into 1" pieces
  • 2/3 C. broccoli florets
  • 1/2 C. packed flat-leaf parsley leaves
  • 1/4 C. Granny Smith apple with skin, cored and coarsely chopped
  • 1 can (6.5 oz) water-packed albacore tuna
  • 2 Tbs. reduced-fat mayonnaise
  • 2 wheat, tomato, or garlic-pesto wraps (10" diameter)
  • 2 lg. plum tomatoes, seeded and thinly sliced vertically

Our Readers Also Loved


Place scallions, celery, and broccoli into food processor. Pulse 6 times to chop coarsely. Add parsley and apple. Pulse 4 times to finely chop. Mixture should be moist but still crunchy. Scoop into bowl. Wipe out food processor bowl with paper towel. In food processor, combine tuna and mayonnaise. Process until mixture is a spreadable paste, about 45 seconds, scraping down bowl as needed. Season to taste with salt and pepper. Divide tuna between wraps, spreading firmly with rubber spatula to cover all but 3/4" along outer edge of each wrap. Heap half the chopped vegetables in center of each wrap. Using your hand, spread them to cover the tuna, pressing lightly. Arrange tomatoes evenly over vegetables. Roll wraps from bottom, pulling toward you slightly to make them tight. Trim off ends, cutting them on a diagonal in same direction. Cut each wrap diagonally in half. Wrap pieces in plastic wrap and refrigerate 2 hours, or up to 24 hours, before serving.

Yield: 2 servings

Around The Web