Easy, flavorful tuna wraps drizzled with light chipotle Greek yogurt ranch dressing. They’re the perfect summertime lunch and packed with delicious farmer's market veggies.
Course
Gluten Free, Lunch
Keyword
tuna wraps
Prep Time10minutes
Total Time10minutes
Servings2wraps
Calories386kcal
AuthorMonique of AmbitiousKitchen.com
Ingredients
2(10 inch) whole wheat or gluten free tortillas
½cupchopped romaine hearts
1roma tomato, sliced
1/4cuproasted fresh corn (or can used canned)
½avocado, sliced
2tablespoonschopped green onions
1can Genova Seafood Albacore Tuna, drained
For the chipotle ranch dressing:
¼cupnonfat plain greek yogurt
½teaspoongarlic powder
1/8teaspoononion powder
1/2teaspoonfresh lemon juice (or can sub apple cider vinegar)
1/4teaspoondried dill
¼teaspoonsalt
¼-½teaspoonchipotle chili powder (depending how spicy you like it)
1tablespoonwater to thin dressing
Instructions
Lay out two tortillas on a large cutting board. Divide the lettuce, tomato, corn, avocado slices, green onion and tuna between each tortilla.
Drizzle each wrap with 1 tablespoon of the dressing, reserving the rest for dipping.
Roll up each tortilla, tucking in the ends as you go.
Enjoy immediately with the extra chipotle ranch, or wrap in plastic wrap and keep in fridge for up to 3 days (for optimal freshness).
Recipe Notes
If you don’t have chipotle chili powder, you can use a few dashes of chipotle tabasco sauce, or you can add in a pinch of cayenne pepper to your liking.