Favorite Recipes : My Go-to Tuna Wrap Healthy

I wouldn’t be able to tell you how many times I had this tuna wrap over the last few months. At the very least twice a week, but probably more like 3 or 4…

It’s like I can’t get enough of it!

Sometimes, I change things up a bit, though, like I’ll use sliced green olives instead of capers, or skip the capers and green olives altogether and add a few pieces of chopped red apples and a little bit of sharp cheddar cheese to the deal, to complement the raisins. Sometimes, I’ll add a few tablespoons of finely chopped celery, for a bit of extra crunch. Other times, especially in the days right after I’ve whipped up one of my Dutch Oven Roasted Chicken, I’ll swap the canned tuna for leftover cooked chicken.

When using chicken, I love to swap the raisins for dried cranberries, or chopped dates. Walnuts are left out to make way for pecans or pistachios… And sometimes, I’ll do leafy greens instead of spinach.

INGREDIENTS

• 1 large (10") soft flour tortilla
• 1 can (142g | 5oz) chunk light tuna fish, in water, drained
• ¼ cup (60g | 2oz) plain Greek yogurt
• 1 tsp Dijon mustard
• 2 tbsp chopped walnuts
• 2 tbsp raisins (golden or california raisins)
• 1 tbsp capers
• 1 tbsp chopped flat parsley
• pinch Himalayan salt
• pinch freshly ground black pepper
• pinch red pepper flakes, optional
• a handful (about ½ cup) of baby spinach leaves (or other leafy greens)

INSTRUCTIONS

1. Combine the tuna, yogurt, Dijon mustard, chopped walnuts, raisins, capers, parsley, salt, pepper and red pepper flakes (if using) in a mixing bowl.
2. Mix with a fork until evenly combined.
3. Place the handful of spinach leaves in the center of the flour tortilla, then dump the tuna fish salad right on top of the spinach.
4. Fold the tortilla over the salad and then push gently but firmly with your hand to form a roll.
5. ...................................

for full recipes please see : thehealthyfoodie.com

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