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Curried Tuna Wraps

Photo: Mark Thomas; Styling: Stephana Bottom
Prep time 10 mins
Yield Serves 4


  • 3 5-oz. cans tuna in water, drained
  • 1/4 cup slivered almonds, lightly toasted
  • 2 tablespoons minced red onion
  • 2 tablespoons dried currants
  • 1 tablespoon jarred hoisin sauce
  • 2 teaspoons mild curry powder
  • 1/4 cup reduced-fat mayonnaise
  • Salt and pepper
  • 4 leaves romaine lettuce
  • 4 whole-wheat tortillas

Nutrition Information

  • calories 293
  • fat 15 g
  • satfat 1 g
  • protein 33 g
  • carbohydrate 39 g
  • fiber 7 g
  • cholesterol 47 mg
  • sodium 1458 mg

How to Make It

  1. In a bowl, combine tuna, almonds, onion, currants, hoisin sauce, curry powder and mayonnaise and mix well to combine, breaking up any large chunks of tuna with a fork. Season with salt and pepper.

  2. Lay 1 leaf of lettuce in center of a tortilla and top with 1/4 of tuna mixture. Fold in edges of tortilla and roll like a burrito, enclosing tuna within. Repeat with remaining tortillas, lettuce and tuna. Cut each wrap crosswise on diagonal and serve.

Cook's Notes

Choose a side. Serve spoonfuls of mango chutney with the wraps for a sweet, spicy kick. Baked potato chips and a pickle add a nice crunch.
Wrap it up. Whole-wheat tortillas deliver a nutty taste along with fiber and other nutrients. You can also try spinach or tomato tortillas, which provide a shot of color and flavor.
Unwrap it. Instead of wraps, try this salad on toasted whole-grain bread or scooped into pitas. Another option: Spoon it on top of mixed greens tossed with a lemon vinaigrette.
Swap fruits. Don't have currants? Stir in raisins instead.