AuthorMike EgrieCategoryDifficultyIntermediate
Tuna Melt Hummus Wraps
Yields4 Servings
Prep Time15 minsCook Time4 minsTotal Time19 mins
 15 oz no salt added solid white albacore tuna in water, drained
 2 large celery ribs, halved lengthwise and chopped
 ½ cup finely chopped red onion
 ½ cup Sabra® lemon twist hummus
 ¼ cup nonfat plain greek yogurt
 2 tbsp chopped fresh parsley
 4 slices deli-sliced pepper Jack cheese, cut crosswise in half
 1 cup packed baby spinach
 4 (8-inch) low carb whole wheat wraps
1

Prepare outdoor grill for direct grilling over medium heat. In large bowl, flake tuna; fold in celery, onion, hummus, yogurt, parsley, and ¼ teaspoon each salt and pepper. Makes about 3 cups.

2

Over bottom halves of tortillas, layer cheese, spinach and tuna mixture. Starting from bottom edge of each tortilla, tightly roll up to enclose filling; spray tops and bottoms of wraps with cooking spray.

3

Place wraps, seam side down, on hot grill rack; cover and cook 4 minutes or until grill marks appear and cheese is melted, turning once.

Chef Tip: To cook the wraps in the oven, preheat oven to 400°. Prepare the recipe through step 2, placing the assembled wraps seam side down on a foil-lined rimmed baking pan before spraying with cooking spray. Bake the wraps 5 minutes or until the edges are golden brown and cheese is melted.

Make once, eat twice! Double your tuna recipe and serve on top of salad or cold pasta for another meal option.

Make it Gluten Free: Dependent on using a Gluten Free wraps.

Ingredients

 15 oz no salt added solid white albacore tuna in water, drained
 2 large celery ribs, halved lengthwise and chopped
 ½ cup finely chopped red onion
 ½ cup Sabra® lemon twist hummus
 ¼ cup nonfat plain greek yogurt
 2 tbsp chopped fresh parsley
 4 slices deli-sliced pepper Jack cheese, cut crosswise in half
 1 cup packed baby spinach
 4 (8-inch) low carb whole wheat wraps

Directions

1

Prepare outdoor grill for direct grilling over medium heat. In large bowl, flake tuna; fold in celery, onion, hummus, yogurt, parsley, and ¼ teaspoon each salt and pepper. Makes about 3 cups.

2

Over bottom halves of tortillas, layer cheese, spinach and tuna mixture. Starting from bottom edge of each tortilla, tightly roll up to enclose filling; spray tops and bottoms of wraps with cooking spray.

3

Place wraps, seam side down, on hot grill rack; cover and cook 4 minutes or until grill marks appear and cheese is melted, turning once.

Tuna Melt Hummus Wraps
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