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Tuna Niçoise Wraps

Serves 4.


    Tuna Nicoise Wraps

    This classic salad easily transforms into a lunch wrap. Swap tuna for cooked salmon or chicken if you have leftovers. Savoury Greek yogurt spread and eggs provide an extra boost of protein.


    Hard-cooked versus hard-boiled eggs

    What’s the difference? For tender, less rubbery eggs, hard-cook eggs. Fill saucepan with water and add eggs. Bring to a boil, then remove from heat. Cover and let stand for 15 minutes. To hard-boil eggs, boil for 8 minutes. Drain, cool, and peel.


    Tuna Niçoise Wraps


    • 1/3 cup (80 mL) Greek yogurt
    • 8 niÁoise olives, pitted and finely chopped
    • 1 tsp (5 mL) finely chopped capers
    • 1 tsp (5 mL) dried tarragon
    • 4 large whole grain tortillas or gluten-free wraps
    • 1 cup (250 mL) packed baby spinach leaves
    • 4 oz (112 g) green or yellow beans, blanched
    • 1 - 6 oz (170 g) can sustainable tuna, packed in water
    • 2 hard-cooked organic eggs, sliced
    • 1 tomato, chopped
    • Sea salt and ground black pepper, to taste (optional)


    Per serving:

    • calories227
    • protein20g
    • fat6g
      • saturated fat2g
      • trans fat0g
    • carbohydrates25g
      • sugars3g
      • fibre4g
    • sodium251mg



    In bowl, mix yogurt with olives, capers, and tarragon. Divide and spread mixture over tortillas or wraps. Scatter spinach overtop, then divide and arrange beans in centre. Crumble tuna overtop and scatter with egg slices and tomato. Season with salt and pepper.


    Fold top and bottom of each tortilla inward to cover some of the filling, and then roll up tightly. Wrap in parchment paper and refrigerate until ready to eat. These are best eaten the same day theyu2019re made.



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