Ingredients
2 canned tuna packs (in water), drained
2 tablespoons mayonnaise
1/4 cup shredded cheddar cheese
2 tablespoons finely chopped celery
1 teaspoon finely chopped red onion
1 tablespoon lemon juice
1 teaspoon dried dill
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 low-carb whole wheat tortillas
Instructions
Drain the tuna thoroughly and flake it into a mixing bowl.
Add mayonnaise, celery, red onion, lemon juice, dill, garlic powder, and black pepper. Stir to combine.
Evenly divide the tuna mixture between the two tortillas.
Place a tortilla in a pan over medium heat and sprinkle half of the cheddar cheese over the tuna mixture, allowing it to melt slightly.
Fold the tortilla in half and cook for 2-3 minutes per side until the tortilla is warm and slightly crispy.
Repeat with the second wrap. Serve warm.
Notes
For a vegan version, use a plant-based cheese and substitute mayonnaise with a vegan alternative.
Substitute the tortilla with a lettuce wrap for a gluten-free, low-carb option.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Add a side of pickle slices or a small green salad for extra fiber and crunch.
- Prep Time: 10
- Cook Time: 8
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 wrap
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 45mg