YOUR SOLIN GENERATED RECIPE
Spicy Tuna Crispy Lettuce Wraps
Enjoy these vibrant, protein-packed lettuce wraps featuring tender canned tuna mixed with a zesty kick of sriracha, complemented by the creaminess of Greek yogurt and the richness of a hard-boiled egg. Finished with a drizzle of olive oil and a hint of quinoa for texture, this meal is both satisfying and light.
INGREDIENTS
1 can (5 oz) Canned Tuna in Water
1 Hard-Boiled Egg
2 tbsp Nonfat Greek Yogurt
1/4 cup Cooked Quinoa
3 Crisp Lettuce Leaves
1 tsp Olive Oil
1/4 cup diced Red Bell Pepper
1 tsp Sriracha Sauce
PREPARATION
In a medium bowl, combine the drained tuna, chopped hard-boiled egg, and nonfat Greek yogurt.
Add the sriracha sauce, a squeeze of lemon juice (optional), salt, and pepper to taste, and mix until well combined.
Lay out the crisp lettuce leaves on a plate and spoon the tuna mixture evenly onto each leaf.
Sprinkle the cooked quinoa over the mixture for added texture and heartiness.
Top with the diced red bell pepper for a burst of color and freshness.
Drizzle a teaspoon of olive oil over the wraps to finish, and serve immediately.