Creamy Tuna Salad Lettuce Wraps with Crispy Kale

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

Creamy Tuna Salad Lettuce Wraps with Crispy Kale

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad Lettuce Wraps with Crispy Kale

Enjoy these refreshing wraps featuring tender chunks of tuna mixed with a light, creamy dressing, boosted with crisp celery, a hint of red onion, and the richness of a boiled egg and avocado. Paired with a side of crispy baked kale, this meal offers a satisfying crunch and a balance of flavors making it a versatile choice for breakfast, lunch, or dinner.

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NUTRITION

418kcal
Protein
41.4g
Fat
20.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna in Water, drained

2 tbsp Plain Nonfat Greek Yogurt

1 stalk Celery

1 tbsp Red Onion, chopped

1 tsp Dijon Mustard

1 large Boiled Egg, chopped

1/4 Avocado, diced

3 Romaine Lettuce leaves

1 cup chopped Kale

1.5 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 350°F. Toss the chopped kale with olive oil and a pinch of salt, then spread evenly on a baking sheet and bake for 10-12 minutes until crispy.

  • 2

    In a bowl, combine the canned tuna, Greek yogurt, finely chopped celery, red onion, Dijon mustard, and a pinch of salt and pepper.

  • 3

    Carefully chop the boiled egg and add it to the tuna mixture along with the diced avocado. Gently stir to combine all the ingredients.

  • 4

    Lay out the romaine lettuce leaves on a plate. Scoop generous portions of the creamy tuna salad into each lettuce leaf.

  • 5

    Serve the lettuce wraps with a crunchy side of crispy kale for an added layer of texture and flavor.

Creamy Tuna Salad Lettuce Wraps with Crispy Kale

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

Creamy Tuna Salad Lettuce Wraps with Crispy Kale

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad Lettuce Wraps with Crispy Kale

Enjoy these refreshing wraps featuring tender chunks of tuna mixed with a light, creamy dressing, boosted with crisp celery, a hint of red onion, and the richness of a boiled egg and avocado. Paired with a side of crispy baked kale, this meal offers a satisfying crunch and a balance of flavors making it a versatile choice for breakfast, lunch, or dinner.

NUTRITION

418kcal
Protein
41.4g
Fat
20.7g
Carbs
17g

SERVINGS

1 serving

INGREDIENTS

5 oz Canned Tuna in Water, drained

2 tbsp Plain Nonfat Greek Yogurt

1 stalk Celery

1 tbsp Red Onion, chopped

1 tsp Dijon Mustard

1 large Boiled Egg, chopped

1/4 Avocado, diced

3 Romaine Lettuce leaves

1 cup chopped Kale

1.5 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 350°F. Toss the chopped kale with olive oil and a pinch of salt, then spread evenly on a baking sheet and bake for 10-12 minutes until crispy.

  • 2

    In a bowl, combine the canned tuna, Greek yogurt, finely chopped celery, red onion, Dijon mustard, and a pinch of salt and pepper.

  • 3

    Carefully chop the boiled egg and add it to the tuna mixture along with the diced avocado. Gently stir to combine all the ingredients.

  • 4

    Lay out the romaine lettuce leaves on a plate. Scoop generous portions of the creamy tuna salad into each lettuce leaf.

  • 5

    Serve the lettuce wraps with a crunchy side of crispy kale for an added layer of texture and flavor.