Looking for a tasty, easy lunch idea? Look no further than this tuna salad with Greek yogurt! This one has all the flavour of a traditional tuna salad recipe, lightened up! Plus, there’s avocado, spinach and tomato for extra nutrition and oomph. SO good!
Today I’m sharing a delicious recipe that would be perfect for lunch today – tuna salad with Greek yogurt!
This has all the flavour of a delicious tuna salad sandwich, but lighter.
So, what makes this a lighter tuna salad? It’s made with Greek yogurt instead of the traditional mayo that one would find in a salad sandwich!
You know what that means?
Things are still nice-n-creamy, but Dawn gets to enjoy extra potato chips! Woot woot!
What is on your ‘must have’ list with a wrap or sandwich?
How to Make This Tuna Salad With Greek Yogurt
Full details on how to make this tuna wrap is in the recipe card below, but here are the basics –
- Combine well drained tuna with Greek yogurt, lemon juice, mustard, celery, green onion, dill, pepper, cayenne and salt.
- Mix to combine.
- Spread some whole grain mustard on bottom half of a large tortilla.
- Top with baby spinach.
- Next goes sliced avocado.
- Then, sliced tomato.
- Top with tuna salad mixture.
- Roll into a wrap.
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Can I Make This Tuna Salad on Bread Instead?
If you don’t have wraps on hand (or simply rather use bread), go for it!
Can I Make This Low Carb?
Don’t want to use a wrap or bread, fill some lettuce leaves with the tuna salad mixture and dig in (Boston lettuce works great!)
More Tips + Variations
Ensure your can of tuna is well drained, otherwise your wrap will be a soggy mess and ain’t nobody got time for that!
If you want to add some richness to the mix, feel free to use half Greek yogurt and half mayo.
Some roughly chopped capers (like I used in this tuna melt recipe) is a lovely addition.
Instead of celery, try finely chopped bell pepper.
Try Dijon mustard instead of whole grain.
Instead of sliced avocado as a garnish, guacamole or simply mashed avocado would work great.
Baby arugula or baby kale are other yummy veggie options.
‘Spinach’ wraps were used, but you can use whatever variety you enjoy best!
You can prep the tuna salad mixture up to 3 to 4 days ahead of time, store in an covered container in the fridge and assemble the wraps when ready to enjoy.
Need some help folding these up? This is a great step by step guide on how to fold a wrap.
This recipe can easily be doubled.
More Canned Fish Recipes You May Enjoy
- Old Fashioned Salmon Cakes – These canned salmon cakes are loaded with seafood with little filler. So easy and delicious!
- Sardines on Toast – Such an easy, quick lunch! With canned sardines, toasty bread, lemon, garlic and chili, this one is so yummy.
- Classic Tuna Casserole – A comfort food classic! With a homemade sauce, veggies, plenty of tuna, noodles and cheese this one is a winner every time.
Hope you love this tuna avocado wrap as much as we do!
Until next time, take care and chit chat again soon,
Make these healthier tuna salad wraps? That’s awesome! Love if you left a comment and rating below. Many thanks!
Tuna Salad with Greek Yogurt (on a wrap)
- 170 gram can of tuna in water , drained well (120 grams after drained)
- 3 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon whole grain mustard (plus more for wrap, if desired)
- 1 stalk celery , finely chopped
- 1 stalk green onion , thinly sliced
- 1/2 teaspoon dried dill
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- pinch salt
- 2 large large wraps (I used 'spinach' wraps (or use bread). Wraps used were about 9.5 to 10 inches in diametre).
- leaf lettuce or spinach (optional topping)
- sliced tomato (optional topping)
- sliced avocado (optional topping)
- To make the tuna salad, combine well drained tuna in a bowl with remaining ingredients down to salt. Mix to combine.
- Spread some more whole grain mustard onto bottom portion of wrap. Top with spinach, sliced avocado and tomato (if using). Then top with half of tuna salad mixture. Roll into a wrap and cut in half, if desired. Continue with second wrap. Enjoy!
- Ensure your can of tuna is well drained, otherwise your wrap will be a soggy mess and ain’t nobody got time for that!
- If you want to add some richness to the mix, feel free to use half Greek yogurt and half mayo.
- Some roughly chopped capers is a lovely addition.
- Instead of celery, try finely chopped bell pepper.
- Try Dijon mustard instead of whole grain.
- Instead of sliced avocado as a topping, guacamole or simply mashed avocado would work great.
- Baby arugula or baby kale are other yummy veggie options.
- ‘Spinach’ wraps were used, but you can use whatever variety you enjoy best!
- You can prep the tuna salad mixture up to 3 – 4 days ahead of time, store in an covered container in the fridge and assemble the wraps when ready to enjoy.
- This recipe can easily be doubled.
- Nutrition information (estimate only) does not include optional toppings, like spinach, tomato or avocado.