Tangy Tuna and White Bean Salad Wraps
This is a super easy weeknight dinner recipe! You can serve the salad over greens or wrap it in lettuce leaves. Scramble recipe tester Samantha McKenzie said, “This was fantastic! I’m never going to make tuna the “old way” again!”
Ingredients
- 10 oz. chunk light tuna drained
- 2 stalks celery halved lengthwise and thinly sliced
- 2 Tbsp. mayonnaise
- 1 lemon use all the juice and some of the zest
- 15 oz. canned white beans drained and rinsed, or use 1 1/2 cups home-cooked beans for every 15 oz. can
- 1/2 cup fresh flat leaf parsley finely chopped, or use 1 tsp. dried Italian seasoning
- 1/4 tsp. salt or to taste
- 1/8 tsp. black pepper or to taste
- 6 spinach wraps or use whole wheat wraps
- 1 tomato chopped (optional)
Instructions
- In a mixing bowl, flake the tuna and mix in the celery, mayonnaise, lemon juice, and some zest. Gently stir in the beans, parsley, salt, and pepper. (At this point you can proceed with the recipe or refrigerate the mixture for up to 3 days.)
- Warm the wraps and put a scoop of the tuna salad in the middle, top it with some tomatoes, if desired, and wrap them up burrito style.
Notes
Do Ahead or Delegate: Halve and slice the celery, zest and juice the lemon, chop the parsley, make and refrigerate the salad, dice the tomato if using.
Scramble Flavor Booster: Add 1 Tbsp. capers or chopped green olives and/or 1 – 2 Tbsp. finely chopped red onion to the salad, or add a squeeze of sriracha to the wrap.
Tip: This recipe also makes a great snack or appetizer on crackers or cucumber slices.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 392kcalCarbohydrates: 54gProtein: 24gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 16mgSodium: 593mgPotassium: 572mgFiber: 8gSugar: 3gVitamin A: 786IUVitamin C: 19mgCalcium: 227mgIron: 7mg
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