Photo of Salad Nicoise wraps by WW

Salad Nicoise wraps

Points® value
Total Time
26 min
12 min
14 min
Cooking the potatoes and green beans for this salad in the same saucepan at the same time is a great time- and pot-saver. The green beans are cooked for only 4 minutes, which ensures they stay bright green and crisp-tender.


Uncooked potato

1 pound(s), 4 small red skinned, scrubbed and quartered

String beans

½ pound(s), trimmed

Reduced-sodium chicken broth


Red wine vinegar

2 tbsp(s)

Dijon mustard

2 tsp(s)

Extra virgin olive oil

2 tsp(s)

Table salt

tsp(s), or to taste

Black pepper

tsp(s), or to taste

Boston lettuce

4 leaf/leaves, whole

Chunk light tuna in water

6 oz, drained and coarsely flaked


2 tbsp(s), drained

Olives, Nicoise

8 olive(s), pitted and halved


  1. Put potatoes in large saucepan and add enough water to cover by 2 inches; bring to boil over high heat. Reduce heat to medium and cook 4 minutes. Add green beans and cook until potatoes are fork-tender and beans are crisp-tender, about 4 minutes longer. Drain and transfer to large bowl.
  2. Meanwhile, to make dressing, whisk together broth, vinegar, mustard, oil, salt, and pepper in small bowl until blended. Add half of dressing to potato-bean mixture and toss until coated evenly.
  3. Place 1 lettuce leaf on each of 4 plates. Top each with one fourth of potato-bean mixture, one fourth of tuna, 1/2 tablespoon of capers, and 4 olive halves. Drizzle evenly with remaining dressing.
  4. Serving size: 1 wrap


Serving Idea: Crusty whole-wheat dinner rolls are great alongside this salad. One (1¼-ounce) roll per serving adds just a few Points.