Tuna and Artichoke Wraps

These wraps filled with tuna and artichoke are so delicious that you might actually want to eat the filling with a fork over lettuce. However, you must remember to put the French-fried onions on top of the wraps. You’ll want more of these straightforward wraps since they feature tuna and artichoke, cucumber, tomatoes, a zing of lemon, and crunchy onions for a flavorful combination.

Ingredients

  • 2 (5-ounce) cans tuna, drained
  • 1 (7 1/2-ounce) jar artichoke hearts, drained and chopped
  • 1 mini cucumber, chopped
  • 1/2 cup chopped grape tomatoes
  • 1/3 cup mayonnaise
  • 1/2 teaspoon ground mustard
  • 1 teaspoon garlic salt
  • 1 lemon, zested
  • 2 tablespoons fresh lemon juice
  • 3 (10-inch) sun-dried tomato basil tortillas
  • 6 lettuce leaves
  • 6 tablespoons French-fried onions
Tuna and Artichoke Wraps
Tuna and Artichoke Wraps

Instructions:

  1. In a mixing bowl, combine the drained tuna, chopped artichoke hearts, mayonnaise or Greek yogurt, lemon juice, red onion, and parsley. Mix well until all ingredients are evenly incorporated.
  2. Season the mixture with salt and pepper to taste. Adjust seasoning according to your preference.
  3. If using tortillas, warm them slightly to make them easier to wrap. Place a spoonful of the tuna and artichoke mixture onto each tortilla, spreading it evenly across the surface. Add any optional vegetables if desired.
  4. Roll up the tortillas tightly, enclosing the filling.
  5. If using lettuce leaves, spoon the tuna and artichoke mixture onto each leaf, add optional vegetables if desired, and roll them up like a burrito.
  6. Serve the wraps immediately or wrap them in foil or parchment paper for later consumption.

Directions

Step1: Stir tuna, artichokes, cucumber, tomatoes, mayonnaise, mustard, garlic salt, lemon zest, and lemon juice together in a bowl.

Step2:  Lay out tortillas on a work surface; lay 2 lettuce leaves on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla; top tuna with 2 tablespoons French-fried onions. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.

FAQ:

1. Can I use fresh artichokes instead of canned?
Absolutely! Fresh artichokes can be used. You’ll need to cook and prepare them before chopping and using in the recipe. Boiling or steaming artichokes until tender is a common method.
2. Can I substitute the mayo or Greek yogurt?
Yes, you can! If you prefer a healthier option, you can use mashed avocado or hummus as a substitute for mayo or Greek yogurt.
3. What are some good variations for this recipe?
  • Add-ins: Consider tossing in diced cucumber, shredded carrots, or chopped spinach for added texture and flavor.
  • Spices: Experiment with different spices like paprika, cumin, or dill to enhance the taste.
  • Wraps: Swap out the tortillas for whole lettuce leaves for a low-carb option.
4. How can I make it more filling?
  • You can add cooked quinoa or rice to the mixture for extra substance.
  • Consider serving the wraps with a side of sweet potato fries, a salad, or a soup to make it a more complete meal.
5. Can I prepare these wraps ahead of time?
Yes! You can make the tuna and artichoke mixture ahead of time and store it in the fridge. Assemble the wraps just before serving to prevent them from becoming soggy.
6. Are these wraps suitable for meal prep?
Absolutely! These wraps can be an excellent option for meal prep. Store the prepared filling in an airtight container and assemble the wraps just before eating to maintain freshness.
7. How long can I store the prepared wraps?
If properly stored in an airtight container or wrapped tightly in foil or plastic wrap, they should be good in the refrigerator for up to 2-3 days. However, for the best taste and texture, it’s recommended to consume them within a day.
8. Can I freeze these wraps?
It’s generally not recommended to freeze these wraps as the texture might be compromised upon thawing, especially with fresh vegetables or lettuce. However, you can freeze the tuna and artichoke mixture separately and assemble fresh wraps when ready to eat.

 

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