Tuna Salad and Roasted Chickpea Wraps
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
- 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.
- Meanwhile, in a medium bowl combine tuna, celery, green onion, yogurt, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.
- Lay out wraps on a countertop and top with 2 lettuce leaves each. Divide tuna salad between wraps, and sprinkle chickpeas on top.
- If desired, fold sides of wrap in, then fold bottom of wrap over filling and roll up tightly. Cut in half.