If you are looking for a quick and cool lunch idea, this tuna wrap is great. It’s a little fancier than a plain old tuna sandwich with the addition of some vegetables and shoe string potatoes for crunch.
We always have flour tortillas on hand, so we make our wraps with regular old flour tortillas, but you could try some of the flavored wraps that are available, or it would taste great on lettuce for a low-carb wrap too.
Tuna Wrap
Ingredients: (I don’t actually measure when I make this, so I will give you the measurements from the original recipe.)
- 1 small can of tuna, drained
- shredded carrots (up to 1 cup)
- finely diced celery (up to 1 cup)
- minced onion (up to 1/4 cup)
- salad dressing or mayonnaise (up to 3/4 cup)–I always use light Miracle Whip
- crunchy shoestring potatoes (found in the chip and snack aisle). The original recipe says to mix a 9 ounce can in with the rest of the ingredients, but the potatoes just get soggy immediately. I just add a pinch on top of each sandwich, and they keep their crunch. Potato chips would be a good substitute.)
- flour tortillas, flavored wraps, or large lettuce leaves
- optional: I add a little shredded lettuce to each wrap with the tuna mix
Directions:
- Mix tuna, carrots, celery, onion, and salad dressing until combined.
- Place a little shredded lettuce in the middle of a tortilla. Add a spoonful or two of the tuna mix to the tortilla. Top with a pinch of shoestring potatoes. Roll up wrap style and secure with a toothpick.
- The tuna mix can be kept for a day or two, but it will get watery. Just drain off the extra liquid to use the leftovers.
Source: Adapted from Allrecipes.com
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