Have lunch ready in a flash with this recipe for Tuna Salad Wraps
2 cans tuna in water, drained
1 medium stalk celery
1 tomato, diced
1 cucumber, diced
1/3 cup Pickles, diced
3 green onions, chopped
1 teaspoon minced flat-leaf parsley
1/3 cup Olive Oil Mayonnaise
1 tablespoon Sriracha
1/2 tablespoon lemon juice
Salt to taste (small pinch or two)
1/4 teaspoon pepper
Wraps of your choice
Wash, dice and/or chop all the ingredients.
In a large bowl, add drained tuna fish, and combine it with all the ingredients except for Mmyo, sriracha, lemon juice, salt and pepper. Toss lightly.
In a smaller bowl, mix together: mayonnaise, sriracha, lemon juice, salt and pepper, mix until combined, then add it to the salad.
Toss lightly so all the ingredients are evenly coated.
Place wrap flat on the cutting board, and lay lettuce on the one half of the wrap. Spoon about 2 tablespoons, or more, of Tuna salad on the lettuce and tightly wrap until you reach the end.
Add avocado only if you’re going to eat tuna salad right away. It’s an amazing mayonnaise replacement, and it does give a really delicious flavour.
Sunflower seeds or even pumpkin seeds are fantastic for that extra crunch.
Boiled egg – If you don’t like or eat eggs, don’t worry, it tastes fantastic without it, too. But my family and I add it often in these kind of salads, and we love it. I included it as an add-on because I know that some of you avoid eggs.
If you DO NOT eat tuna, you can replace it with grilled or roasted chicken.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.