A Mediterranean take on a tuna salad sandwich, with added flavor from Kalamata olives and Fresh California Avocado, all rolled up in a tasty wrap.
California Tuna Salad Wrap
Nutritional Highlights (per serving)
|1||(12-oz.) can water-packed albacore tuna, drained|
|1/4||cup||kalamata olives, sliced|
|1/2||cup||chopped red onion|
|1||Tbsp.||lemon or lime juice|
|4||burrito-sized whole wheat tortillas|
|1||ripe, Fresh California Avocado, seeded, peeled and cut into quarters|
|4||romaine lettuce leaves|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- In a medium bowl combine the tuna, olives, red onion, parsley, mayonnaise, lemon juice and oregano until well combined.
- To assemble, lay one tortilla on a flat surface and lightly mash one quarter of the avocado in the middle of the tortilla. Then layer on 2 tomato slices, a heaping half cup of the tuna mixture and a few lettuce leaves.
- To roll, first fold in the sides, then roll from the bottom up keeping the sides tucked in tight. Repeat with remaining wraps. Cut wraps in half and serve.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 1540 IU; Vitamin C 22 mg; Calcium 250 mg; Iron 5 mg; Vitamin D 0 IU; Folate 187 mcg; Omega 3 Fatty Acid 0.3 g
% Daily Value*: Vitamin A 30%; Vitamin C 35%; Calcium 25%; Iron 25%