Salsa tuna salad wraps
4
Points®
Total time: 18 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
This Mexican-inspired recipe proves that the most simple things can also be the most delicious. In under 20 minutes, this combination of crunchy, fresh and creamy ingredients all rolled into a tortilla can reignite your lunchtime routine or make a quick and easy dinner that travels well to kids sport practice or weekend games. The lime juice and zest keep the flavors bright while the slight punch of heat from the poblano adds a tasty kick. Take down the heat by replacing the poblano with a green bell pepper or amp it up with a jalapeno pepper, minus the seeds. Substitute cucumber slices for the poblano and change out the cumin for some fresh dill to a more Mediterranean profile. Pack some fresh spinach leaves into the wrap for a heavier dose of veggies.
Ingredients
Extra virgin olive oil
1 Tbsp
Low carb, high fiber tortilla wrap
2 tortilla(s)
Lime zest
1 tsp, grated
Fresh lime juice
1 Tbsp
Ground cumin
½ tsp
Kosher salt
¼ tsp
Canned tuna packed in water
5 oz, flaked
Plum tomato
1 medium, seeded and diced
Poblano pepper
½ medium, minced
Red onion
¼ cup(s), minced
Cilantro
¼ cup(s), chopped fresh
Cabbage (all varieties)
½ cup(s), chopped, shredded
Instructions
1
Stir together oil, lime zest and juice, cumin, and salt in medium bowl. Add tuna, tomato, poblano, onion, and cilantro and stir to mix well.
2
Top tortillas evenly with tuna mixture and cabbage and roll up. Serve immediately or wrap in plastic wrap and refrigerate up to 24 hours.
3
Per serving (1 wrap)
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