Servings: 3
Prep time: 10 min Cooking time: 0 min
Ingredients
2 1/2 tbsps Mayonnaise
1 cup Romaine, chopped
2 cans Tuna, drained
1 tbsp Sriracha
1 Tomato, medium
1/4 cup Red Onion, chopped
1 1/2 tbsps Sesame Seeds, optional
2 stalks Celery, chopped
3 Whole Wheat Tortilla (10-12 inch)
Directions
Drain the tuna cans.
Mix together the mayonnaise, sriracha, flaked tuna, chopped onion, celery, and sesame seeds (optional) in a bowl until well combined.
To assemble, top each tortilla with shredded lettuce, a third of the tuna mixture, and sliced tomato. Tightly roll up the tortilla like a burrito, slice, and enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
No Canned Tuna: Swap for canned salmon or chicken.
Additional Toppings: Cucumber and crushed nori sheets.
Make it Vegan: Use vegan mayonnaise and replace the tuna with chickpeas.
Gluten-Free: Use a brown rice tortilla instead of a whole wheat tortilla, or omit it completely.
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