Tuna Salad Wrap

Tuna Salad Wrap

Serves 2

This is a great wrap, full of bright, fresh flavours. The filling can also be served overtop baby salad greens for a gluten free alternative.

1 cup                        canned cannellini beans, rinsed and drained

1                               garlic clove, minced

2 tsp                        lemon zest

1 tsp                        Dijon mustard

2 tbsp                      extra virgin olive oil, divided

1 tbsp                      chopped fresh parsley

1 can                        tuna in water, drained

1 tbsp                        chopped fresh basil

2 tbsp                        chopped kalamata olives

½                               celery rib, finely chopped

½                               tomato, diced

1 tbsp                        finely chopped red onion

2 tbsp                         finely diced red pepper

1 tsp                             lemon juice

2                                 sprouted whole grain tortilla wraps

½ cup                        baby arugula leaves, washed and dried

                                 salt and freshly ground black pepper to taste

In a bowl, coarsely mash beans with a fork. Stir in garlic, lemon zest, mustard, 1 tbsp olive oil and parsley. Season with a pinch of salt and pepper to taste.

In another bowl, break up tuna with a fork or potato masher. Stir in basil, olives, celery, tomato, onion, red pepper, lemon juice and remaining 1 tbsp olive oil until well combined. Season to taste with salt and pepper.

To assemble wrap, spread bean mixture over tortilla wraps almost to the edge. Evenly divide arugula and tuna mixture down center of wraps. Roll tortilla around filling, cut in half and serve alongside soup or a salad for a filling lunch or dinner.


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