Lunch · Easy
Greek Yogurt Tuna Wrap
Greek Yogurt Tuna Wrap uses familiar supermarket ingredients such as Whole-Wheat Tortilla, Tuna in water, drained, Greek Yogurt 2% and is intentionally designed for uncomplicated everyday cooking. The method is a no-cook tuna filling rolled into a flexible whole-wheat tortilla, so the preparation matches the actual character of the dish instead of relying on a generic cooking template.
- Protein
- 41g
- Energy
- 408 kcal
- Carbs
- 39g
- Fat
- 10g
- Time
- 12 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 260 gWhole-Wheat Tortilla
- 520 gTuna in water, drained
- 320 gGreek Yogurt 2%
- 320 gCucumber
- 320 gTomato
- 120 gSpinach
Make it
Method
Weigh and prepare all ingredients for Greek Yogurt Tuna Wrap: 260 g Whole-Wheat Tortilla, 520 g Tuna in water, drained, 320 g Greek Yogurt 2%, 320 g Cucumber, 320 g Tomato, 120 g Spinach. Wash produce and cut or grate it as the recipe requires.
Warm the tortilla or pita briefly in a dry pan so it becomes flexible without drying out.
Prepare the filling before assembly. Cook eggs or poultry first where required, then allow the hot filling to rest for 1–2 minutes so trapped steam does not soften the bread.
Spread the yogurt or hummus in a thin layer, then arrange vegetables and protein through the centre rather than overfilling the edges.
Fold or roll tightly, cut if desired and divide into 4 equal servings. Serve immediately for the best texture.
Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.
Per serving
Nutrition snapshot
- Protein
- 41g
- Carbs
- 39g
- Fat
- 10g
- Energy
- 408 kcal
