Spicy Sriracha Tuna Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Tuna Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Tuna Lettuce Wrap

Enjoy a vibrant and zesty wrap where high-quality tuna meets a punchy sriracha kick, mellowed by creamy Greek yogurt and the gentle earthiness of quinoa, all nestled inside crisp romaine lettuce. This dish delivers a balanced fusion of flavors that is both refreshing and satisfying.

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NUTRITION

331kcal
Protein
37g
Fat
7.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tuna in Water (142g)

2 Romaine Lettuce leaves (80g)

1 tbsp Sriracha Sauce (15g)

4 tbsp Fat-Free Greek Yogurt (60g)

½ cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Drain the canned tuna and transfer it to a bowl.

  • 2

    Add the fat-free Greek yogurt and sriracha sauce to the tuna, mixing until well combined.

  • 3

    Fold in the cooked quinoa for a hearty texture and extra nutrition.

  • 4

    Drizzle the olive oil over the mixture and season lightly with salt and pepper if desired.

  • 5

    Lay out the romaine lettuce leaves and spoon the tuna mixture into the center of each leaf.

  • 6

    Wrap the lettuce around the filling and serve immediately.

Spicy Sriracha Tuna Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Sriracha Tuna Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Tuna Lettuce Wrap

Enjoy a vibrant and zesty wrap where high-quality tuna meets a punchy sriracha kick, mellowed by creamy Greek yogurt and the gentle earthiness of quinoa, all nestled inside crisp romaine lettuce. This dish delivers a balanced fusion of flavors that is both refreshing and satisfying.

NUTRITION

331kcal
Protein
37g
Fat
7.5g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1 can Canned Tuna in Water (142g)

2 Romaine Lettuce leaves (80g)

1 tbsp Sriracha Sauce (15g)

4 tbsp Fat-Free Greek Yogurt (60g)

½ cup Cooked Quinoa (92g)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Drain the canned tuna and transfer it to a bowl.

  • 2

    Add the fat-free Greek yogurt and sriracha sauce to the tuna, mixing until well combined.

  • 3

    Fold in the cooked quinoa for a hearty texture and extra nutrition.

  • 4

    Drizzle the olive oil over the mixture and season lightly with salt and pepper if desired.

  • 5

    Lay out the romaine lettuce leaves and spoon the tuna mixture into the center of each leaf.

  • 6

    Wrap the lettuce around the filling and serve immediately.