Servings: 1 (click to scale)
Ingredients
For the Dill Yogurt Spread
- 1/4 cup plain nonfat Greek yogurt
- 1/4 tsp fresh dill chopped
- 1/8 tsp lemon zest
For the Lime Dill Tuna Salad
- 2 ea 6-ounce cans chunk light tuna in water drained (about 13 ounces drained)
- 1/3 cup mayonnaise
- 1 Tbsp fresh lime juice
- 2 tsp fresh dill chopped
- 3 Tbsp finely diced red onion
For the Wrap
- 1 each 8-inch low carb wrap
- 1 slice Swiss cheese
- 1/4 cup Pico de Gallo
- 2 Tbsp romaine chopped
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Instructions
For the Dill Yogurt Spread
- In a mixing bowl with a whisk, combine the Greek yogurt, chopped dill, and lemon zest. Mix well until fully combined.
For the Lime Dill Tuna Salad
- In a medium bowl, combine the drained tuna, mayonnaise, lime juice, dill and diced red onion. Gently fold the ingredients together until evenly combined, taking care not to break up the tuna too much. Cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld.
For the Wrap
- Spread 1 tablespoon of Dill Yogurt spread evenly around the middle of the wrap.
- Layer the following on top of the Dill Yogurt spread, in this order: 1 slice of Swiss cheese, cut in half, 3 oz of dill lime tuna salad, 1/4 cup of Pico de Gallo, and 2 tbsp of chopped romaine.
- Fold over 1/4 of the wrap on the bottom and one side of the tortilla, then roll over the top of the tortilla.
Nutrition
Calories: 246kcal | Carbohydrates: 22g | Protein: 22g | Fat: 11g | Saturated Fat: 4g | Sodium: 861mg | Fiber: 13g
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