Recipes

Makes 12 wraps, or 2 servings

10 minutes

There’s nothing like opening up your school or work lunch and being met with a meal at the caliber of the best deli in town. We’re obsessed with this fast, healthy, and bright variation of salad wrap.

We swapped out too-often bland shredded chicken with our flavorful Albacore Tuna, spiced up the mixture with curry powder, and left the mayonnaise behind in favor of lighter Greek yogurt.

Ingredients (for the salad):

• 2 cans Ekone Albacore Tuna
• ½ cup Greek Yogurt
• 2 celery stocks, finely chopped
• ¼ cups pomegranate seeds
• 1.5 tablespoon curry powder
• 1 teaspoon black pepper
• 2 teaspoons kosher salt
• 1 green onion finely chopped
• ½ lemon’s juice

Simply stir the above ingredients together until a thick, but evenly yellow looking mixture forms, making sure to also break apart any big chunks of tuna. Set aside and refrigerate if assembling later on.

Working on a flat surface, layer lettuce, sprouts, bacon and a generous helping of tuna salad into the center of the tortilla. Hold the contents of the wrap firmly and roll into a cigar-like log. Slice 1 inch thick wheels from the wrap until you’re left with 6 cylinders and the end scraps. Pack and refrigerate the wheels, and enjoy the scraps immediately as a reward.

Ingredients (for the wrap):

• 1 large flour tortilla
• 3 small butter lettuce leaves
• ¼ cup pea sprouts
• 2 cooked bacon slices