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

A vibrant and zesty wrap combining savory tuna with the spicy kick of sriracha, cooled by creamy Greek yogurt and complemented with crunchy red bell pepper and fresh avocado. Perfectly balanced for a light yet satisfying meal.

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NUTRITION

335kcal
Protein
41.3g
Fat
12.6g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Tuna in Water

2 Romaine Lettuce Leaves

1 quarter Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Sriracha Sauce

1/4 cup Red Bell Pepper (diced)

1 tsp Olive Oil

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PREPARATION

  • 1

    Drain the canned tuna and place it in a mixing bowl.

  • 2

    Add the nonfat Greek yogurt, sriracha sauce, and a drizzle of olive oil to the tuna. Mix well to combine all the flavors.

  • 3

    Gently fold in the diced red bell pepper and small chunks of avocado.

  • 4

    Lay out the romaine lettuce leaves on a plate.

  • 5

    Spoon the tuna mixture evenly onto each lettuce leaf.

  • 6

    Garnish with extra avocado slices or a squeeze of lemon if desired, 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

A vibrant and zesty wrap combining savory tuna with the spicy kick of sriracha, cooled by creamy Greek yogurt and complemented with crunchy red bell pepper and fresh avocado. Perfectly balanced for a light yet satisfying meal.

NUTRITION

335kcal
Protein
41.3g
Fat
12.6g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Canned Tuna in Water

2 Romaine Lettuce Leaves

1 quarter Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Sriracha Sauce

1/4 cup Red Bell Pepper (diced)

1 tsp Olive Oil

PREPARATION

  • 1

    Drain the canned tuna and place it in a mixing bowl.

  • 2

    Add the nonfat Greek yogurt, sriracha sauce, and a drizzle of olive oil to the tuna. Mix well to combine all the flavors.

  • 3

    Gently fold in the diced red bell pepper and small chunks of avocado.

  • 4

    Lay out the romaine lettuce leaves on a plate.

  • 5

    Spoon the tuna mixture evenly onto each lettuce leaf.

  • 6

    Garnish with extra avocado slices or a squeeze of lemon if desired, and serve immediately.