Tuna Lettuce Wraps
150kcal
Ingredients
- 1 5-ounce can solid white tuna in water drained
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 cup finely diced celery
- 2 tablespoons finely diced red onion
- 4 large butter lettuce leaves rinsed and patted dry
- 1/4 cup shredded carrots
- 1 tablespoon chopped fresh parsley
Method
- In a medium bowl, flake the drained tuna with a fork until no large chunks remain.
- Add mayonnaise, lemon juice, Dijon mustard, garlic powder, and black pepper to the tuna. Stir gently until well combined.
- Fold in diced celery and red onion, mixing just until evenly distributed.
- Lay the lettuce leaves flat on a plate or cutting board. Spoon the tuna mixture evenly into the center of each leaf.
- Top each wrap with shredded carrots and a sprinkle of fresh parsley. Serve immediately, or cover and refrigerate for up to 2 hours before serving for best texture.
Nutrition
Calories150kcalCarbohydrates5gProtein12gFat9gSaturated Fat1.5gCholesterol25mgSodium250mgPotassium200mgFiber1gSugar2gVitamin A50IUVitamin C10mgCalcium30mgIron1mg
Notes
Pro Tips & Tasty Tweaks:
- Flavor Swap: Try adding a pinch of smoked paprika or a dash of hot sauce for a smoky or spicy kick.
- Diet Tweak: For a lighter version, swap mayonnaise with Greek yogurt—it keeps the creaminess while cutting calories.
- Texture Fix: If your tuna mixture feels too wet, drain the canned tuna extra thoroughly or add a tablespoon of almond flour to absorb moisture.
- Storage Tip: Keep the tuna mixture and lettuce leaves separate until ready to serve—this prevents sogginess. The filling stays fresh in the fridge for up to 2 days.