Spicy Sriracha Tuna Lettuce Wraps

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

Spicy Sriracha Tuna Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Tuna Lettuce Wraps

Enjoy a vibrant, protein-packed dish that balances the fresh crunch of romaine lettuce with a spicy, tangy tuna filling accented by sriracha and subtle hints of Greek yogurt and fresh veggies. A perfect meal for those seeking a light yet satisfying bite loaded with flavor and texture.

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NUTRITION

352kcal
Protein
44.1g
Fat
7.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

1 large Egg White

2 tbsp Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1 tsp Sriracha Sauce

1/4 cup chopped Red Bell Pepper

4 Romaine Lettuce Leaves

1 tbsp chopped Green Onions

1 tsp Olive Oil

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PREPARATION

  • 1

    In a medium bowl, combine the drained canned tuna and egg white. Mix thoroughly to integrate the egg white into the tuna.

  • 2

    Stir in the nonfat Greek yogurt and sriracha sauce until well blended for a creamy, spicy mixture.

  • 3

    Fold in the cooked quinoa, chopped red bell pepper, and green onions to add texture and freshness.

  • 4

    Lay out the romaine lettuce leaves on a clean working surface. Drizzle each leaf lightly with olive oil.

  • 5

    Spoon the tuna mixture evenly among the lettuce leaves, then gently wrap or fold the edges of the lettuce to encase the filling.

  • 6

    Serve immediately for a crisp, refreshing wrap, or refrigerate for 10-15 minutes to chill before serving.

Spicy Sriracha Tuna Lettuce Wraps

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

Spicy Sriracha Tuna Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Spicy Sriracha Tuna Lettuce Wraps

Enjoy a vibrant, protein-packed dish that balances the fresh crunch of romaine lettuce with a spicy, tangy tuna filling accented by sriracha and subtle hints of Greek yogurt and fresh veggies. A perfect meal for those seeking a light yet satisfying bite loaded with flavor and texture.

NUTRITION

352kcal
Protein
44.1g
Fat
7.6g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Canned Tuna in Water

1 large Egg White

2 tbsp Nonfat Greek Yogurt

1/2 cup Cooked Quinoa

1 tsp Sriracha Sauce

1/4 cup chopped Red Bell Pepper

4 Romaine Lettuce Leaves

1 tbsp chopped Green Onions

1 tsp Olive Oil

PREPARATION

  • 1

    In a medium bowl, combine the drained canned tuna and egg white. Mix thoroughly to integrate the egg white into the tuna.

  • 2

    Stir in the nonfat Greek yogurt and sriracha sauce until well blended for a creamy, spicy mixture.

  • 3

    Fold in the cooked quinoa, chopped red bell pepper, and green onions to add texture and freshness.

  • 4

    Lay out the romaine lettuce leaves on a clean working surface. Drizzle each leaf lightly with olive oil.

  • 5

    Spoon the tuna mixture evenly among the lettuce leaves, then gently wrap or fold the edges of the lettuce to encase the filling.

  • 6

    Serve immediately for a crisp, refreshing wrap, or refrigerate for 10-15 minutes to chill before serving.