Name: Tuna and egg salad lettuce wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 1 1/2 (5-oz) cans light tuna in water, drained; 1/4 cup nonfat Greek yogurt; 1/2 cup avocado, diced; 2 tsp Dijon mustard; 1 tsp lemon juice; 1 stalk celery, finely diced; 2 1/2 tbsp red onion, minced; 1/4 tsp salt; 1/2 tsp black pepper; 8 butter lettuces, leaves separated; 2 cups water

Nutrition

Per serving

469 calories

Protein: 54g; 47% of calories
Carbs: 13g; 11% of calories
Fat: 21g; 42% of calories

Instructions

Prep 15 min · Cook 10 min

Place the eggs in a small pot and cover with the water. Bring to a boil over high heat, then cover, remove from heat, and let sit for 10 minutes. Transfer eggs to a bowl of ice water to cool completely.
In a medium bowl, whisk together the Greek yogurt, Dijon mustard, and lemon juice. Stir in the celery, red onion, salt, and pepper.
Peel the cooled eggs and chop them into bite-size pieces. Add the chopped eggs, drained tuna, and diced avocado to the bowl with the yogurt mixture. Fold gently to combine without mashing the eggs or avocado too much.
Lay the butter lettuce leaves out on a plate. Spoon the tuna and egg salad evenly into the center of each leaf and serve.

Nutrition

Ingredients

Instructions

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