Tuna & avocado flatbread sandwich
7
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
The juice house original that inspired this dupe is 13 Points. Ours rings in at almost half that. While "tuna mousse" sounds unappealing, you have to try this tuna salad spread. Keep it in the fridge for easy protein-packed lunches or snacks. Instead of the oven-crisped flatbread, try this filling on toast as an open faced sandwich or scooped into lettuce cups.
Ingredients
Damascus Bakeries Roll-Up Flax flatbread
4 roll(s)
Cooking spray
2 spray(s)
Chunk light tuna in water
5 oz, drained
Hard boiled egg
2 item(s), large
Plain fat free Greek yogurt
3 Tbsp
Light mayonnaise
1½ Tbsp
Pesto sauce
1 Tbsp
Kosher salt
⅝ tsp, divided
Tomato
4 slice(s)
Avocado
¼ item(s), very thinly sliced
Instructions
1
Preheat oven to 375°F. Coat the flatbread pieces with cooking spray and arrange on a parchment-lined baking sheet. Bake 8 to 9 minutes, until crispy, turning over halfway through. Let cool.
2
In a food processor or blender, puree the tuna, hard boiled eggs, mayonnaise, yogurt, pesto, and 1/4 tsp salt until smooth.
3
Spread the tuna mixture on 2 of the flatbread pieces. Top with the tomato and avocado. Season vegetables with the remaining 1/8 tsp of salt. Place remaining 2 pieces of flatbread on top.
4
Serving size: 1 sandwich
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