Tuna Wrap with Sprouts and Bacon Mayo
January 19, 2018 by Nicole Collins
We're taking the tuna sandwich to the next level today!
I absolutely LOVE tuna fish. I'm talking about the canned stuff. Not the fresh tuna steak. Ironically enough, I don't like tuna filets at all. It's a texture thing.
You know I have my issues.
Anyways, tuna fish has always been a staple in my diet. When I was living at home, my mama would have a tuna sandwich waiting for me every Saturday when I got home from work. What a good mama!
When I was in elementary school, I was at a friend's house playing, and she introduced me to putting cheese on my tuna sandwiches. I've been eating them that way ever since. I pretty much can't have tuna without cheese.
When I was in college, I worked at a deli and would often make myself tuna and cheddar on rye toast with bacon mayo. Despite making pounds and pound of chicken salad, or trays and trays of cookies, that was always my go to lunch.
Though, don't let me be the one to tell you not to have cookies for lunch.
And, let's not talk about the endless tuna sammie dinners I've had over the years when I couldn't find anything else in my fridge that I wanted to eat.
I eat it on plain bread. I eat it on toast. I eat it on crackers. I eat it on pita bread. I eat it straight from the can. There are no limits to my love for tuna salad.
See, tuna is pretty much keeping me alive.
So today, we're taking the best parts of all of my favorite tuna sammies over the years and turning them in to a yummy, and mostly healthy, wrap!
Today, we're having Tuna Salad Wraps with Sprouts and Bacon Mayo!
I absolutely LOVE the tuna/rye toast combo, but since we're still in healthy mode, I decided to use a low carb wrap for my sandwich today. I like the Aldi version of the Flatout wrap, because you get a whole filling wrap for only 16 carbs and 90 calories. I prefer the taste of Aldi's version too. But, use whatever low carb wrap you like.
For the tuna salad, we keep it really simple by just mixing it with some mayo, red onion, and shredded cheddar cheese. That's right, the cheese goes right in the tuna salad! I told you I can't have tuna without cheese anymore, so why not put it right in the mix?!?
Our next layer is alfalfa sprouts. I LOVE sprouts. I love the green, earthy taste they have. I love the little tiny pops you get in your moth from the seeds. And, it pairs really well with tuna salad. It's the perfect addition to help lighten up the sandwich. Plus, they're full of vitamins and minerals, so we're not just treating our taste buds on this one.
Since we were really good and used a low carb wrap instead of bread AND we added nutrient rich sprouts to our wrap, we're rewarding ourselves with bacon mayo! I told you this wrap was mostly healthy!
To make our bacon mayo, we take some extra crispy bacon and a little bacon grease and mix it up with some mayo. That's it. We're done! Spread that on the wrap before you layer on all of the other goodies, and voila. We've got ourselves an extra delicious lunch!
And to win back some healthy points for the bacon mayo, we can serve this with some fresh veggies on the side instead of potato chips. See...it's like the bacon mayo isn't even there thanks to all of the other really good, super healthy things we're doing to this wrap!
Go digging through your pantry, grab some tuna, and make this wrap asap. Trust me, you need this sustenance to keep you alive too.
Enjoy, and let's eat!
Tuna on Rye with Bacon Dressing Serves: 4 Print
Ingredients:
For the Tuna Salad:
2 cans solid white albacore tuna, drained
½ cup mayonnaise
¼ cup onion, finely diced
¼ cup shredded cheddar cheese
For the Bacon Mayo:
½ cup mayonnaise
3 slices crispy cooked, crumbled
1 tsp bacon grease, reserved from cooking the bacon
For the Sandwich:
4 low carb wraps (I use Aldi's version of the Flatout Wrap)
1 cup alfalfa sprouts
Directions:
Make the tuna salad: In a small bowl, mix tuna, mayo, cheddar, and onion until combined. Set aside.
Make the bacon dressing: In a small bowl, mix mayo, crumbled bacon, and bacon grease until combined.
To assemble, spread bacon mayo all over 1 side of the wrap. Layer tuna and sprouts in the lower third of the wrap (closest to you). Bring the left and right sides over the filling, bring the bottom end over the filling, and tuck and wrap to complete the roll (like wrapping a burrito). Slice in half, and serve immediately.
Recipe notes:
*The tuna and bacon dressing can be stored separately in the fridge for about 5 days, so they can be used for make ahead meals.
*I usually keep bacon grease in a container in the freezer, so I can have bacon flavor whenever I need.
*You can usually find alfalfa sprouts in the refrigerated produce section near the prepared cut veggies and wonton wrappers.
*You can use whatever kind of wrap shell you like, but I like to use a low carb wrap to make up for the fact that we're slathering it in bacon mayo. :-)
