Tuna and White Bean Wraps

Tuna and White Bean Wraps

This quick veggie-packed wrap boasts nutrition and flavor you won't find in a plain old tuna sandwich.

4

Servings

15 mins

Total time

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Main Ingredients

  • ¼ cup finely chopped red onion,
  • 2 tablespoons lemon juice,
  • ⅛ teaspoon ground pepper,
  • Pinch of salt,
  • 1 tablespoon olive oil,
  • 1 15-ounce can no-salt-added white kidney (cannellini) beans, rinsed and drained,
  • 12 ounces cooked tuna, broken into chunks, or 2 6-ounce cans very low-sodium chunk white tuna, drained,
  • 1 cup cherry tomatoes, quartered,
  • ¼ cup snipped fresh parsley,
  • 4 10-inch whole-wheat, tomato or spinach flour tortillas,
  • ½ cup julienned carrot,

Cooking Instructions

Step 1

Combine onion, lemon juice, pepper and salt in a small bowl. Whisk in oil; set aside.

Step 2

In a large bowl, slightly mash beans. Add tuna, tomatoes and parsley. Pour the dressing over the bean and tuna mixture; stir gently.

Step 3

Divide the tuna and bean mixture among tortillas. Top with carrot. Roll up tightly. Serve immediately or wrap individually in plastic wrap.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.