Easy, flavorful tuna wraps drizzled with light chipotle Greek yogurt ranch dressing. They’re the perfect summertime lunch and packed with delicious farmer’s market veggies.
- 2 (10 inch) whole wheat or gluten free tortillas
- ½ cup chopped romaine hearts
- 1 roma tomato, sliced
- 1/4 cup roasted fresh corn (or can used canned)
- ½ avocado, sliced
- 2 tablespoons chopped green onions
- 1 can Genova Seafood Albacore Tuna, drained
For the chipotle ranch dressing:
- ¼ cup nonfat 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
Step 1
Lay out two tortillas on a large cutting board. Divide the lettuce, tomato, corn, avocado slices, green onion and tuna between each tortilla.
Step 2
Drizzle each wrap with 1 tablespoon of the dressing, reserving the rest for dipping.
Step 3
Roll up each tortilla, tucking in the ends as you go.
Step 4
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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