Tuna Avocado Wraps
These days it feels like winter will last forever! Up in Wisconsin, we usually get 4 fake springs, 2 snowstorms, and a million pounds of rain before it finally starts to feel like spring. It’s gray, dreary, and draining. Lately I’ve just been wanting all the fresh, bright food to lift my spirits! If I add enough citrus to something and close my eyes, I can pretend I’m somewhere on a beach! These Tuna Avocado Wraps were light, flavorful, and packed with veggies and protein! These were so easy to make! I whipped several of them up for lunch and stashed some in the fridge to eat again later! They were a total hit with the kids and hubby, and they’re pretty dang healthy too! Can’t beat that!
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When did wraps become so popular?
Wraps are sort of a new invention, becoming popular around the 90’s when the “Western Style Wrap” emerged in California! They were seen as healthy, fast, casual, and a great alternative to sandwiches! And around this time is when wraps really started to be seen as separate from burritos, with their own identity! They popped off across deli counters, cafes, and what was once a regional idea, spread like wildfire across the United States!
Tortillas tend to be healthier than bread and more portable too! This was appealing to many as everyday life started to get busier, and people wanted to save money by bringing lunch to work and school. People wanted something they could eat in the car, they wanted something they could make ahead, refrigerate, and eat later – without the risk of sogginess! Wraps are still loved all around the world today, and with endless variety too!
Did you know?
Tuna have torpedo shaped little bodies, special fins, and extra swimming muscles! These little guys can literally swim up to 47 mph, which makes them one of the fastest fish in the sea! They can range from 4-2000 lbs., and they can live for up to 50 years!
Tuna remains one of the most commercially valuable fish today! They’re extremely good for you, versatile, and affordable! The demand is so high, it has even led to overfishing in the past!
What ingredients do I need to make this?
For the filling:
White Tuna
Sour Cream
Dijon
Lemon
Garlic
Green Onion
Red Bell Pepper
Carrots
Avocado
Dill
Salt
Paprika
Onion Powder
Black Pepper
For serving:
Whole Wheat Tortillas
Cucumber
Spring Mix
What equipment do I need?
How do I make it?
To make the filling:
To make the filling, first we need to prep all of our ingredients! Wash the veggies and herbs, then thinly slice the green onion and cucumber. Mince the garlic and dill. Juice the lemon. Shred the carrots and dice the red pepper.
Drain the cans of tuna and add it to a mixing bowl along with all of the other filling ingredients besides the avocado.
Stir to combine. Then, dice the avocado and stir it into the filling.
I left mine kinda chunky because I really like avocado! If you want, you can mash it up a little bit while you stir!
Pro Tip: Once you’ve cut an avocado and removed its pit, over a short period of time, the avocado will start to brown. This is due to oxidation – the same process that happens with apples, bananas, and potatoes that have been exposed to air! This is why cutting the avocado last is usually the best way to handle it! Citrus juice such as lemon and lime juice also helps to delay the oxidation process.
To assemble the tuna avocado wraps and serve:
Spoon the tuna filling into the whole wheat tortillas, layer on some cucumbers, sprinkle the spring mix on top, and wrap it up! Slice in half if desired and serve immediately. Enjoy!
Tips:
- You can definitely use regular tortillas if you want! I picked whole wheat as a healthier alternative. Perfect for manifesting that swimsuit bod!
- If you’d like to mash the avocado completely, consider doing that at the very start, just add the lemon juice to it, mash, then add the rest of the filling ingredients to it!
- If you don’t have sour cream, you could substitute with Greek yogurt! Mayo will also work, just adjust the salt to taste since mayo is pretty salty already!
- It’s best to enjoy these tuna avocado wraps within 1-2 days, whether you assemble the wraps and refrigerate or assemble the wraps as you want to eat them. Because of the avocado, it will only stay fresh for so long!
Looking for more recipes to elevate canned tuna?
Are you workin’ on your summer bod too? Check these recipes out!
Tuna Avocado Wraps
Ingredients
For the filling:
- 3 – 5 oz Cans White Tuna drained
- 1 Ripe Avocado peeled, pitted, and diced
- 2 Garlic Cloves minced
- ½ cup Carrots peeled and shredded
- ⅓ cup Sour Cream
- ¼ cup Red Bell Pepper diced
- 1 tbsp Dijon
- 1 tbsp Green Onion thinly sliced
- 1 tbsp Dill minced
- 2 tsp Lemon Juice freshly squeezed
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Paprika
- ¼ tsp Onion Powder
For serving:
- 4 Whole Wheat Tortillas fajita sized
- 1 ½ cups Spring Mix
- ¾ cup Cucumber thinly sliced
Instructions
To make the filling:
- Add all filling ingredients besides the avocado to a mixing bowl.
- Stir to combine.
- Next, stir in the avocado. I left mine kinda chunky because I really like avocado! If you want, you can mash it up a little bit while you stir!
To assemble the tuna avocado wraps and serve:
- Spoon the tuna filling into the whole wheat tortillas, layer on some cucumbers, sprinkle the spring mix on top, and wrap it up!
- Slice in half if desired and serve immediately. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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