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Spicy Tuna Wraps with Homemade Chipotle Greek Yogurt Ranch

Easy, fast flavourful tuna wraps drizzled with light chipotle Greek yogurt ranch dressing. They’re the perfect summertime/springtime lunch and packed with delicious farmer’s market veggies.


Per Serving = 392 Cals | Fat 11g | Carbs 44g | Protein 32g


  1. 2 (10 inch) whole wheat or gluten free tortillas

  2. ½ cup chopped lettuce romaine hearts

  3. 1 roma tomato, sliced

  4. 1/4 cup roasted fresh sweetcorn (or can used canned/frozen)

  5. ½ avocado, sliced

  6. 2 tablespoons chopped green onions

  7. 1 can Tuna, drained

  8. For the chipotle ranch dressing:

  9. ¼ cup full fat plain greek yogurt

  10. ½ teaspoon garlic powder

  11. 1/8 teaspoon onion powder

  12. 1/2 teaspoon fresh lemon juice (or can sub apple cider vinegar)

  13. 1/4 teaspoon dried dill

  14. ¼ teaspoon salt

  15. ¼-½ teaspoon chipotle chili powder (depending how spicy you like it)

  16. 1 tablespoon water to thin dressing


  1. Lay out two tortillas on a large cutting board. Divide the lettuce, tomato, corn, avocado slices, green onion and tuna between each tortilla.

  2. Add all ingredients for the chipotle ranch dressing and mix well.

  1. Drizzle each wrap with 1 tablespoon of the chipotle dressing, reserving the rest for dipping.

  2. Roll up each tortilla, tucking in the ends as you go.

  3. Enjoy immediately with the extra chipotle ranch, or wrap in plastic wrap and keep in fridge for up to 3 days (for optimal freshness).


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