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Chickpea tuna salad wrap sliced in half showing creamy filling and lettuce

Chickpea Tuna Salad Wraps

High-protein chickpea tuna salad wraps with a creamy Greek yogurt base, mashed chickpeas, Dijon mustard, and fresh lemon. Ready in under 10 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course: Lunch, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients

For the Filling
  • 2 cans tuna packed in water 5 oz each, drained very well
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1/3 cup Greek yogurt full-fat or 2%
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh lemon juice
  • 2 stalks celery finely diced
  • 1/4 red onion finely diced
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
For the Wraps
  • 4 large flour tortillas 10-inch
  • 2 cups romaine lettuce or spinach chopped

Equipment

  • Large mixing bowl
  • Fork

Method

  1. Drain the tuna very well and add it to a large bowl. Break it up with a fork.
  2. Drain and rinse the chickpeas. Add half to the bowl and mash roughly with a fork, leaving the other half whole.
  3. Add the Greek yogurt, Dijon mustard, fresh lemon juice, diced celery, and diced red onion to the bowl.
  4. Mix everything together until well combined and creamy. Season with salt and pepper to taste.
  5. Warm the tortillas for 10-15 seconds in the microwave until pliable.
  6. Lay a tortilla flat and add a layer of romaine lettuce or spinach down the center.
  7. Spoon a generous portion of the chickpea tuna filling on top of the lettuce.
  8. Add any extra toppings — sliced avocado, cucumber, or cherry tomatoes.
  9. Fold in the sides of the tortilla, then roll tightly from the bottom up. Slice in half and serve.

Notes

Drain tuna and chickpeas very thoroughly before mixing. Mash only half the chickpeas for the best texture. Warm tortillas before rolling so they don't crack.