Protein-rich tuna and white bean wraps filled with fresh veggies and tangy dressing, perfect for a quick, healthy lunch.
# Components:
→ Protein & Beans
01 - 1 (5 oz) can tuna in water, drained
02 - 1 cup canned white beans (cannellini or navy beans), rinsed and drained
→ Vegetables
03 - 1/2 cup cucumber, diced
04 - 1/2 cup cherry tomatoes, quartered
05 - 1/4 small red onion, finely chopped
06 - 1 cup baby spinach or mixed greens
→ Dressing
07 - 2 tablespoons extra-virgin olive oil
08 - 1 tablespoon freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, minced
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Wraps
13 - 2 large whole wheat or spinach tortillas (8-10 inch diameter)
# Method:
01 - In a medium bowl, combine the drained tuna and white beans. Lightly mash with a fork to achieve a chunky texture.
02 - Add diced cucumber, cherry tomatoes, and red onion to the tuna mixture. Toss gently to combine all components.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
04 - Pour the prepared dressing over the tuna and bean mixture. Stir until evenly coated throughout.
05 - Lay tortillas flat on a clean surface. Arrange baby spinach or mixed greens down the center of each tortilla.
06 - Spoon the tuna and white bean salad evenly over the greens on each tortilla.
07 - Fold in the sides of each tortilla and roll up tightly to form secure wraps. Slice in half if desired.
08 - Serve immediately or wrap in parchment paper for portable consumption.
