These four tuna melt wraps combine a Greek yogurt and Dijon tuna salad with cheddar, spinach, cucumber, tomatoes, and avocado. A quick skillet toast crisps the outside and melts the cheese.
Ingredients
- 2 cans (5 oz each) tuna in water, drained
- 2 tablespoons Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 small celery stalk, finely chopped
- 2 tablespoons red onion, finely chopped
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 4 whole-grain wraps
- 1 cup shredded reduced-fat cheddar cheese
- 1 cup baby spinach
- ½ cup sliced cucumber
- ½ cup sliced tomatoes
- Olive oil spray
- Fresh parsley or dill
- Sliced avocado
Directions
- Combine the tuna, yogurt, Dijon, lemon juice, celery, onion, black pepper, and garlic powder.
- Divide the tuna mixture among the wraps. Add cheddar, spinach, cucumber, tomatoes, and avocado.
- Roll tightly and press the edges to seal.
- Spray a skillet with olive oil and heat over medium. Add the wraps seam-side down.
- Cook for about 2–3 minutes per side, until crisp and golden.
- Slice, sprinkle with fresh herbs, and serve immediately.
Prep time: 20 minutes
Drain the tuna thoroughly and avoid overfilling the wraps so the seams stay closed while turning.
