Can I use Greek yogurt instead of mayo in tuna salad?

Yes, absolutely! Greek yogurt is a fantastic swap for mayo in tuna salad. It keeps things creamy while cutting down on fat and calories. That’s why it’s the star of this Tuna Salad Wrap with Greek Yogurt Dressing —more protein, fewer empty calories, and all the flavor.

Is a tuna wrap healthy for weight loss?

Definitely! A Tuna Salad Wrap with Greek Yogurt Dressing is light, protein-rich, and low in saturated fat. It’s ideal for anyone on a weight loss journey. Just be mindful of what kind of tortilla or bread you use, and go easy on high-calorie add-ons like cheese or heavy dressings.

What can I mix with tuna besides mayo?

If you’re not a fan of mayo, Greek yogurt is your go-to. But you can also try mashed avocado, hummus, or even cottage cheese. Each adds its own twist to a healthy tuna salad , offering different textures and nutritional benefits.

How long does tuna salad last in the fridge?

Tuna salad made with Greek yogurt typically lasts up to 3 days in the fridge. Store it in an airtight container, and keep it chilled. If the salad starts to separate or smells off, it’s time to toss it.

Tuna Salad Wrap with Greek Yogurt Dressing

Description

A creamy, protein-packed Tuna Salad Wrap with Greek Yogurt Dressing that’s quick, healthy, and perfect for lunch. Fresh veggies, no mayo, and tons of flavor!

Ingredients

1 (6-ounce) can tuna in water, drained well
3 tablespoons plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon whole grain mustard (plus more for spreading, optional)
1 rib celery, finely chopped
1 green onion, thinly sliced
½ teaspoon dried dill weed
½ teaspoon black pepper
¼ teaspoon ground cayenne pepper
Pinch of salt
2 large whole wheat or spinach tortillas (9–10 inches wide)
1/2 avocado, sliced (optional)
Handful of baby spinach (optional)
2–3 slices of tomato (optional)

Instructions

In a bowl, combine tuna, Greek yogurt, lemon juice, mustard, celery, green onion, dill, pepper, cayenne, and salt. Mix well.
Lay one tortilla flat. Spread a thin layer of mustard (optional).
Layer with spinach, sliced avocado, and tomato.
Spoon tuna mixture on top and spread evenly.
Fold the bottom up over the filling, then fold in the sides and roll tightly.
Slice in half and serve immediately, or wrap in foil for later.

Notes

Use romaine or butter lettuce for a low-carb wrap alternative.
Don’t skip draining the tuna—extra liquid can ruin the texture.
Add chopped capers or pickles for extra tang.
This wrap stores well when prepped fresh and eaten within 24 hours.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Lunch
Method: Mixing, Rolling
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 230 kcal
Sugar: 2g
Sodium: 400 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 20 g
Cholesterol: 30 mg

Keywords: Tuna salad wrap, Greek yogurt dressing, healthy lunch, low-calorie tuna wrap, no mayo tuna salad, quick tuna recipe