Tuna Cucumber Crunch Wraps

What you need

• 1 can (5 ounces) tuna, drained well
• 1/4 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1/2 cucumber, diced into small cubes
• 1/4 cup red onion, finely diced
• 2 large flour tortillas
• 1 cup mixed greens or spinach
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

The easy way

1. In a bowl, mix the drained tuna, Greek yogurt, lemon juice, half of the cucumber, red onion, and black pepper until combined.
2. Lay the tortillas flat and spread the tuna mixture evenly over each, leaving a 1-inch border.
3. Layer the mixed greens on top of the tuna mixture, followed by the remaining fresh cucumber cubes for crunch.
4. Roll each tortilla tightly from the bottom up, ensuring the filling is compact.
5. Wrap each roll in parchment paper and refrigerate for 15 minutes to set before slicing.
6. Pack with an ice pack if serving cold; consume within 4 hours of preparation.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.