10-Minute Greek Tuna Salad Wraps
A light, flavorful wrap loaded with protein, fiber, and Mediterranean-inspired flavors. Tuna, Greek yogurt, feta, olives, and fresh greens make this wrap a healthy, satisfying lunch that’s quick to prepare and perfect for everyday meals.
Equipment
- 1 small mixing bowl
- 1 spoon or spatula
- 1 knife
- 1 cutting board
- 2 tortillas or wraps (9″ each)
Ingredients
- 6 ounces chunk light tuna canned in water, drained
- 1 tablespoon finely diced onion
- 2 tablespoons chopped kalamata olives
- 2 tablespoons crumbled feta cheese
- 1 ½ tablespoons lemon juice
- ¼ cup plain Greek yogurt
- Salt and pepper to taste
- 2 tortillas or wraps 9″ diameter
- 1 cup baby spinach or mixed greens
- 2 –4 slices fresh tomato
Instructions
- Prepare the Tuna Base: Begin by opening a 6-ounce can of chunk light tuna packed in water. Drain it thoroughly to remove excess liquid, ensuring the tuna is not soggy. Place the tuna into a small mixing bowl, using a fork to gently flake it into smaller, bite-sized pieces. This creates a light and airy texture for the salad.
- Add the Flavorful Ingredients: To the flaked tuna, add 1 tablespoon of finely diced onion, 2 tablespoons of chopped kalamata olives, and 2 tablespoons of crumbled feta cheese. These ingredients bring a Mediterranean-inspired depth of flavor, balancing saltiness and tanginess with the mild tuna.
- Incorporate Creamy Dressing: Pour 1/4 cup of plain Greek yogurt and 1 1/2 tablespoons of freshly squeezed lemon juice over the tuna mixture. Use a spoon or spatula to combine all ingredients evenly. Stir gently until the mixture is creamy but still has some texture from the tuna, onions, and olives. Taste and season with salt and pepper according to your preference.
- Prepare the Wrap Base: Lay out two tortillas or wraps (about 9 inches in diameter) on a clean cutting board or plate. Make sure they are flat and free of folds. Place a generous handful of baby spinach or mixed greens in a line down the center of each tortilla. This layer not only adds a fresh crunch but also boosts fiber and nutrients in every bite.
- Add Tomato Slices: Slice fresh tomatoes into medium-thick rounds and place a few slices on top of the greens in each wrap. The tomatoes add juiciness, color, and a natural sweetness that balances the savory tuna mixture.
- Assemble the Tuna Mixture: Spoon half of the prepared tuna salad evenly over the tomato slices on each wrap. Use the back of the spoon to spread it slightly without crushing the greens or tomatoes, ensuring every bite will have a balanced mix of flavors.
- Fold and Roll the Wrap: Carefully fold in the sides of the tortilla to prevent ingredients from spilling. Then, starting from one end, roll the wrap tightly but gently until fully enclosed. The goal is a compact, neat wrap where all the ingredients are securely held inside.
- Slice and Serve: Using a sharp knife, cut each wrap in half diagonally for a visually appealing presentation. Serve immediately on a plate, or wrap tightly in parchment paper for an on-the-go lunch. Each half reveals the colorful layers of greens, tomato, and tuna, making it as visually satisfying as it is delicious.
Notes
- Use canned tuna in water for a lighter, healthier option. Drain well to avoid sogginess.
- Substitute Greek yogurt with low-fat or dairy-free yogurt for a different texture or dietary needs.
- Adjust the feta and olives according to taste; they add saltiness and Mediterranean flavor.
- For added crunch, consider adding diced cucumber or shredded carrots.
- Wraps can be made ahead for meal prep, but assemble fresh to keep greens crisp.
