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Tuna Nicoise Wrap
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Ingredients
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Step by step
Method
4 steps
- 1
Whisk 2 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and ¼ teaspoon black pepper until smooth. Fold half of this dressing into 2 cans (5 oz each) drained tuna until the tuna is lightly coated, not swimming.
- 2
Warm 4 large flour tortillas briefly in a dry skillet or microwave so they flex without cracking — 10–15 seconds is enough.
- 3
Down the center of each tortilla, layer a handful of chopped romaine (from 2 cups total), the dressed tuna, blanched green beans (1 cup cut up), halved cherry tomatoes (1 cup), sliced Kalamata olives (½ cup), and sliced hard-boiled egg (from 2 eggs).
- 4
Drizzle with the remaining dressing, fold in the sides, and roll tightly. Slice in half on a bias. You want a bright tuna Niçoise wrap with crunchy veg and creamy tuna — not a soggy tortilla or a dry underdressed roll.