Tuna Salad and Roasted Chickpea Wraps

THESE CURVES NEVER LOOKED SO GOOD

 
 
Tuna Salad and Roasted Chickpea Wraps

Tuna Salad and Roasted Chickpea Wraps

2 Servings

Ingredients

1 can (15oz) chickpeas, drained, rinsed, and patted dry

2 teaspoons preferred vegetable oil

½ teaspoon fine sea salt, divided

½ teaspoon black pepper, divided

Two 5oz cans albacore tuna packed in water, drained

1 rib celery, diced

3 green onions, thinly sliced

¼ cup low-fat Greek yogurt

1 tablespoon lemon juice

2 Tumaro's® 8” Premium White Protein Low-In-Carb Wraps

4 large butter lettuce leaves

Directions
  1. Preheat oven to 450℉. On a large baking sheet toss chickpeas with oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Roast, stirring every 10 minutes, until browned and crisp, about 30 minutes.
  2. Meanwhile, in a medium bowl combine tuna, celery, green onion, yogurt, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
  3. Lay out wraps on a countertop and top with 2 lettuce leaves each. Divide tuna salad between wraps, and sprinkle chickpeas on top.
  4. If desired, fold sides of wrap in, then fold bottom of wrap over filling and roll up tightly. Cut in half.