Spicy Tuna Wraps

Recipe makes 1 serving, 2 wraps

Ingredients:

For the low-carb wraps (makes 2):
4 egg whites
1 Tbsp psyllium husk powder
1 Tbsp unflavored whey protein
2 Tbsp cream cheese (room temperature)
Pinch of salt
½ tsp baking powder
Coconut oil or butter, for the pan

For the spicy tuna filling:
1 can tuna in water or olive oil (approx. 7oz/200g), drained
1 Tbsp Greek yogurt
1 tsp Dijon
½ tsp chili flakes
Salt and pepper, to taste

For the wrap assembly:
1 cup loosely packed curly lettuce leaves
1 medium tomato, cut into wedges
¼ small red onion, thinly sliced into rings
A few slices of green chili or jalapeño (optional)

Instructions:

In a bowl, whisk together egg whites, psyllium, protein powder, cream cheese, baking powder, and salt. Mix until smooth and let the batter sit for 2-3 minutes so the psyllium thickens it slightly.

Heat a non-stick skillet over medium-low heat and lightly grease with coconut oil or butter. Pour in half the mixture and spread into a thin circle using the back of a spoon.

Cook for about 2 minutes per side until lightly golden and set, but not crispy. Repeat with remaining batter.

Let wraps cool on a flat surface before filling.

In a small bowl, combine drained tuna, Greek yogurt or mayo, mustard, chili flakes or fresh chili, salt, and pepper. Mash with a fork to create a chunky but creamy mixture.

Place one wrap flat on a clean surface. Add a layer of fresh lettuce across the center, leaving edges clean for folding. Top with half the tuna filling, tomato wedges, onion slices, and chili if using.

Fold the bottom edge up, then roll tightly from one side to form a wrap. Wrap in parchment paper for easier handling. Repeat with second wrap.

Cut each wrap in half on a diagonal and serve immediately.

Nutritional breakdown per serving  (1 serving, 2 wraps)

443 Calories
65g Protein
13g Fat
7g Fiber
17g Total Carbs
10g NET Carbs