YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Egg Salad Wrap
Flaky tuna and hard-boiled egg tossed in a creamy Greek yogurt dressing, wrapped in a whole grain tortilla with crisp arugula and vibrant bell peppers.
INGREDIENTS
5 oz canned tuna in water
1 large egg
0.25 cup non-fat Greek yogurt
1 medium whole grain tortilla
0.5 cup fresh spinach
0.5 cup fresh arugula
0.5 cup red bell pepper
1 tbsp red onion
1 tsp capers
1 tsp lemon juice
0.5 tbsp extra virgin olive oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Place the egg in a small pot of water, bring to a boil, then cover and remove from heat for 9 minutes before peeling and chopping.
Drain the tuna thoroughly to remove excess moisture and place it in a medium mixing bowl.
Finely dice the red bell pepper and red onion.
Add the chopped egg, Greek yogurt, lemon juice, olive oil, diced red onion, capers, sea salt, and black pepper to the bowl with the tuna.
Mash the mixture with a fork until well combined and the tuna is broken into small flakes.
Lay the whole grain tortilla flat on a clean surface and layer the fresh spinach and arugula in the center.
Top the greens with the diced bell peppers and the tuna egg salad mixture.
Fold the sides of the tortilla inward and roll tightly from the bottom to create a secure wrap.
Slice the wrap diagonally in half and serve immediately.