Tacos
Tuna Salad Wrap
Tuna, crisp apple and cucumber come together with Greek yogurt and lemon. Serve the salad on small corn tortillas with sunflower sprouts for a fresh, simple lunch.
- Prep time
- 10 minutes
- Cook time
- 5 minutes
- Makes
- 8 small or 4 large open wraps
Estimated total time: 15 minutes.
Let’s make it.
Mix the tuna salad.
Drain the tuna well and flake it into a bowl with a fork. Wash the apple and cucumber, then cut into small dice. Add them to the tuna with the lemon juice and Greek yogurt. Toss gently and season with pepper and salt to taste.
Warm the tortillas.
Warm the tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side, until flexible. Let them cool just slightly so they are comfortable to handle.
Top and serve.
Divide the tuna salad among eight 4-inch tortillas or four 6-inch tortillas. Top with the sunflower sprouts or microgreens and serve immediately, open-faced or gently folded like a taco.
From the kitchen
- Dice the apple and cucumber finely so the filling fits comfortably on the smaller corn tortillas.
- Drain the tuna thoroughly and use plain, unsweetened Greek yogurt.
- These are small open corn tortilla wraps. Our 4-inch Street Taco tortillas or 6-inch Original or Turmeric tortillas all work.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas