This Mediterranean Tuna and Chickpea Wrap recipe was sponsored by StarKist. All opinions are 100% mine.
In recent years the benefits of Mediterranean-type diets have become pretty well known. Many of us have abandoned low-fat diets, especially highly processed ones, in exchange for ones rich in healthy fats with fewer carbohydrates. I’ve found that I do my best eating this way. I am not strict about it. I mostly just focus eating on clean, healthy ingredients. I make sure to get some healthy fat, such as extra virgin olive oil in each meal, substitute vegetables for carbohydrate laden foods when I can and limit sugar to the occasional dessert. This Mediterranean Tuna and Chickpea Wrap is an example of a typical lunch for me.
Mediterranean Tuna and Chickpea Wrap: Making
While Yellowfin Tuna and chickpeas are the main star of the wrap – feta, olives and parsley bring some extra Mediterranean flavor to the mixture. This is served on a low carb, high fiber wrap, along with some romaine and a dollop of Tzatziki sauce. The tuna and chickpea filling also makes a nice quick lunch by itself, or over a bed of greens, if you practice a strictly limited carbohydrate diet. The wrap features StarKist Selects E.V.O.O. wild-caught Yellowfin Tuna in Extra Virgin Olive Oil with Sun-dried Tomato. I used smaller wraps for this and packed them nice and full. This is just my personal preference, a larger wrap would give you room for more lettuce and would admittedly be easier to roll. I love how this recipe makes a good sized batch of the tuna and chickpea mixture. After making a couple wraps, I store the rest in the refrigerator for a quick nosh when I’m hungry and don’t want to cook. Having fast and easy nutritious options readily available makes staying on track with healthy eating much easier.
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- Crock Pot Tuna Casserole
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Mediterranean Tuna and Chickpea Wrap
- 4 sandwich wraps
- tzatziki sauce
- romaine lettuce
- 2 pouches Starkist EVOO Yellowfin Tuna with Sundried Tomatoes
- 1 15 oz can chickpeas drained and rinsed
- 1/2 15 oz can black olives sliced
- 1/4 cup fresh parsley coursely chopped
- 3 ounces feta chopped
- Prepare the filling by mixing the first four ingredients together well, then fold in the feta until evenly distributed in the mixture.
- Smear a dollop of the tzatziki sauce on the wrap, top with lettuce and a hearty helping of the tuna and chickpea mixture.
- Roll while folding sides in, as you would a burrito