Tuna Salad Collard Wraps
Nutrivore Score: 587
Ingredients
- ½ bunch collard greens about 3-4 leaves
- 2 cans tuna drained
- 3 tablespoons chopped red onion
- 2 stalks celery chopped
- ¼ cup chopped fresh herbs dill, parsley, etc
- 1/4 cup mayo
- Juice from ½ lemon
- 1 teaspoon Dijon mustard
- 2-3 tablespoons diced pickles or cucumber
- Splash of pickle juice optional
- Salt and pepper to taste
Instructions
- Rinse the collard leaves to clean them and then lay them flat to dry.
- With a small paring knife, remove the part of the stem that extends beyond the leaves. Shave the thicker parts of the stem that remain by running the knife perpendicular to the stem in order to make the leaf flat.
- Add remaining ingredients except pickled radishes to a large bowl and stir to combine.
- Add the tuna salad to the middle of each leaf. Top with pickled radishes. Fold the top and bottom edges in and then roll like a burrito, making sure all the filling stays inside.
- Cut in half and serve.
Nutrition
Nutrition Facts
Tuna Salad Collard Wraps
Amount per Serving
Calories
379
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
25
%
Trans Fat
0.1
g
Polyunsaturated Fat
13
g
Monounsaturated Fat
5
g
Cholesterol
73
mg
24
%
Sodium
623
mg
27
%
Potassium
610
mg
17
%
Carbohydrates
7
g
2
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
35
g
70
%
Vitamin A
3324
IU
66
%
Vitamin C
34
mg
41
%
Calcium
177
mg
18
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Do you prefer a more traditional sandwich over a wrap? That’s great! But don’t skip the collard leaves! Use the collard leaves as you would lettuce in your sandwich to get the additional nutrients (and delicious crunch!) from this cruciferous veggie.