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.
SERVES 2 | TOTAL COOK TIME = 10 mins
Per Serving = 392 Cals | Fat 11g | Carbs 44g | Protein 32g
INGREDIENTS
2 (10 inch) whole wheat or gluten free tortillas
½ cup chopped lettuce romaine hearts
1 roma tomato, sliced
1/4 cup roasted fresh sweetcorn (or can used canned/frozen)
½ avocado, sliced
2 tablespoons chopped green onions
1 can Tuna, drained
For the chipotle ranch dressing:
¼ cup full fat plain greek yogurt
½ teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon fresh lemon juice (or can sub apple cider vinegar)
1/4 teaspoon dried dill
¼ teaspoon salt
¼-½ teaspoon chipotle chili powder (depending how spicy you like it)
1 tablespoon water to thin dressing
METHOD
Lay out two tortillas on a large cutting board. Divide the lettuce, tomato, corn, avocado slices, green onion and tuna between each tortilla.
Add all ingredients for the chipotle ranch dressing and mix well.
Drizzle each wrap with 1 tablespoon of the chipotle dressing, reserving the rest for dipping.
Roll up each tortilla, tucking in the ends as you go.
Enjoy immediately with the extra chipotle ranch, or wrap in plastic wrap and keep in fridge for up to 3 days (for optimal freshness).