YOUR SOLIN GENERATED RECIPE
Zesty Tuna and Egg Lettuce Wraps
Flaked tuna and chopped eggs tossed in a creamy lemon-Dijon dressing, served in crisp lettuce cups for a refreshing and protein-packed crunch.
INGREDIENTS
4 oz canned tuna in water
2 large eggs
0.25 cup plain Greek yogurt
1 tbsp Dijon mustard
1 tbsp lemon juice
0.25 cup celery
0.25 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 whole avocado
4 large butter lettuce leaves
PREPARATION
Place the eggs in a small saucepan and cover with one inch of cold water. Bring to a boil, then immediately cover, remove from heat, and let sit for 9 minutes.
Transfer the eggs to an ice bath for 5 minutes, then peel and chop them into small pieces.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, sea salt, black pepper, and garlic powder until the dressing is smooth.
Drain the canned tuna and add it to the bowl along with the chopped eggs, diced celery, and diced red onion.
Gently fold the ingredients together until everything is evenly coated in the creamy dressing.
Lay the butter lettuce leaves flat on a plate and scoop the tuna and egg salad mixture into the center of each leaf.
Top each wrap with thin slices of avocado and serve immediately.