Yield: 1 serving


  • 1 5-6 oz. can tuna
  • 2 6-inch whole wheat wraps
  • ¼ cup plain yogurt
  • ¼ cup red onion, diced
  • ¼ cup celery, sliced
  • Salt and pepper to taste
  • 2 Romaine lettuce leaves
  • 1 Roma tomato, roughly chopped
  • 1 tsp. Sriracha sauce


Gather all the ingredients. To make the salad combine the tuna, red onion, celery, sriracha, salt and pepper (to taste), and yogurt together in a bowl, creating a tuna spread.

To assemble, top the wheat wrap with a lettuce leaf, half the tuna mixture, tomato, and any other additional toppings. Tightly roll up the wrap like a burrito, slice, and serve.

Notes: Canned tuna and other fish are considered high quality proteins. Optional wrap add-ins: olives, thinly sliced matchstick carrots, avocado, and cucumber. For low carb or keto, substitute wheat wraps with lettuce leaf.

Jeanette Nessett, RDN, LDN

Jeanette Nessett is a registered dietitian nutritionist and a community outreach specialist with the Lifespan Community Health Institute.