Whole wheat wrap: 60g (1 large), Tuna (canned in water): 85g (3 oz, drained), Cucumber: 50g (1/3 medium, diced), Cherry tomatoes: 50g (5 small, halved), Kalamata olives: 15g (5 olives, pitted and sliced), Red onion: 20g (2 tbsp, diced), Feta cheese: 20g (1.5 tbsp, crumbled), Greek yogurt: 30g (2 tbsp), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Dried oregano: 1g (1/4 tsp), Garlic: 3g (1 clove, minced), Romaine lettuce: 20g (1 cup, chopped), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a bowl, mix 85g drained tuna, 50g diced cucumber, 50g halved cherry tomatoes, 15g sliced olives, 20g diced red onion, and 20g crumbled feta cheese. 2. In a small bowl, whisk together 30g Greek yogurt, 5ml lemon juice, 5ml olive oil, 1g dried oregano, 3g minced garlic, 1g salt, and 1g black pepper to make the dressing. 3. Add the dressing to the tuna mixture and stir gently to combine. 4. Warm 60g whole wheat wrap in a dry skillet for 30 seconds per side. 5. Arrange 20g chopped romaine lettuce down the center of the wrap. 6. Top with the Greek tuna salad mixture. 7. Fold in the sides of the wrap, then roll up tightly from the bottom. 8. Cut in half diagonally and serve.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
