Pregnancy Friendly Tuna Salad Wrap with Avocado & Lemon
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tuna salad
- 3 cans (5 oz each) wild-caught tuna in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 3.8 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- ⅓ cup avocado-oil mayonnaise
- 2 stalks celery, finely diced
- ¼ cup red onion, finely diced
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp salt
For assembling
- 4 large whole-grain tortillas (10-inch)
- 2 cups mixed greens or baby spinach
- 1 large avocado, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the drained tuna, avocado-oil mayonnaise, celery, red onion, lemon juice, Dijon mustard, turmeric, salt, and black pepper. Stir until evenly mixed and the tuna is broken into small, uniform flakes.
- 2
Lay a tortilla flat on a cutting board. Arrange a quarter of the mixed greens across the lower third of the tortilla, leaving a 1-inch border at the edges.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!