YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Salad Wrap
Flaked tuna tossed with a creamy Greek yogurt dressing and crisp Mediterranean vegetables, all tucked inside a soft whole wheat wrap for a refreshing, protein-packed bite.
INGREDIENTS
7.5 ounce tuna in water
0.25 cup non-fat Greek yogurt
1 teaspoon Dijon mustard
1 teaspoon extra virgin olive oil
0.5 tablespoon lemon juice
0.25 cup celery
0.25 cup red onion
5 whole Kalamata olives
1 cup baby spinach
1 medium whole wheat tortilla
0.25 teaspoon sea salt
0.25 teaspoon black pepper
0.5 teaspoon dried oregano
PREPARATION
Drain the tuna in water thoroughly to ensure the salad remains crisp and not watery.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, Dijon mustard, extra virgin olive oil, lemon juice, sea salt, black pepper, and dried oregano until smooth.
Add the drained tuna to the bowl and flake it with a fork, mixing it into the dressing until well combined.
Fold in the finely chopped celery, red onion, and sliced Kalamata olives to add crunch and a briny Mediterranean flair.
Lay the whole wheat tortilla flat on a clean surface and arrange the baby spinach in the center.
Scoop the tuna mixture over the spinach, then fold in the sides and roll the tortilla tightly into a wrap.
Slice the wrap diagonally and serve immediately for a fresh, nutrient-dense lunch.