‍Light, fresh, and packed with protein, these Avocado Tuna Salad Wraps are everything you love about tuna salad, minus the mayo.

This recipe is a go-to when I want something savory, satisfying, and super quick. It’s creamy thanks to mashed avocado, zesty from lemon and Dijon, and surprisingly filling—whether you eat it in lettuce cups, wraps, or on top of a rice cake.

Plus, it’s just a few ingredients, zero cooking, and ready in 5 minutes or less.

Ingredients:

• 1/2 ripe avocado
• 1 can (3–5 oz) tuna, drained
• 1 tsp lemon juice
• Lettuce
• 1/2 tsp Dijon mustard
• 1/4 tsp garlic powder
• Salt & pepper to taste
  
  

Instructions:

1. In a small bowl, mash the avocado until mostly smooth.
2. Add drained tuna, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix until fully combined.
3. Spoon into lettuce cups, tortillas, or spread over rice cakes or crackers.
4. Optional: top with sliced cucumber, sprouts, chili flakes, or hot sauce for extra flavor and crunch.
5. Divide evenly and serve in a leaf of lettuce.

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❓ Quick FAQ

Can I prep this in advance?‍

Yes! It keeps well in the fridge for 1–2 days—just squeeze a little extra lemon on top to keep the avocado from browning.

What kind of tuna works best?‍

Canned tuna in water or olive oil both work. You can also use canned salmon for a twist!

Is this good for meal prep?‍

Totally. Make a double batch and store in an airtight container. It’s great for quick lunches or post-workout bites.

What can I eat it with?

• Lettuce cups (for a low-carb option)
  
  
• Whole grain wraps or tortillas
  
  
• Rice cakes or multigrain crackers
  
  
• Stuffed into a hollowed-out bell pepper