While the macro diet is pretty flexible with what you can eat, it’s all about choosing foods that are going to help you meet your nutritional need for protein, carbs, and fats. This spicy tuna wrap recipe is an easy way to get your healthy dose of macronutrients, all in one tasty meal.
We love this tuna wrap recipe for a convenient lunch option during the work week. It’s easy to fall into a rut with the foods you pack for lunch, but this spicy tuna wrap will definitely “spice” up your week and keep your meal plan interesting.
Not only that, but this tuna wrap is incredibly easy to make. You only need a handful of ingredients to make this recipe, and the wrap can be prepared in less than five minutes.
This spicy tuna wrap is macro-friendly, as it contains a decent percentage of healthy protein with the tuna, some carbs from the whole wheat wrap, and a little fat from the avocado. Unlike traditional tuna wraps, which may be packed with sodium and mayonnaise, this healthy tuna wrap is lean and flavorful with lots of great spice.
If you want to meal prep this tuna wrap in advance, simply make the tuna mixture ahead of time and keep covered in the fridge. The day you’re ready to enjoy it, assemble the tuna filling inside the wheat bread and add the lettuce and carrots.
Cook time: 0 minutes
Prep time: 5 minutes
- 2 cans white albacore tuna drained (10 oz total)
- 1 avocado peeled and pit removed
- 2 tbsp sriracha
- 1 tbsp Dijon mustard
- 2.5 tbsp celery chopped
- 2 tbsp red onion chopped
- 2 green onions chopped
- 1 tbsp fresh cilantro chopped
- Salt and pepper to taste
- 2 cups leafy green lettuce
- 1 cup matchstick carrots
- 4 whole wheat tortillas 10 inches each
- To a medium bowl, add the tuna and avocado. Use a fork to mash the two together until well-combined and harmonious. Add the sriracha, mustard, celery, red onion, green onions, cilantro, salt, and pepper. Stir together until well-blended.
- Top each tortilla with 1/2 a cup of greens, 1/4 cup of the matchstick carrots, and some of the tuna mixture. Roll the tortilla up then slice in half before serving.
Recipe adapted from eatyourselfskinny.com