Tuna Beetroot Tortilla Wraps

These tortilla wraps are special in so many ways. They are loaded with juicy tuna, vibrant arugula, veggies, and even fresh peppermint. Not to mention the bold look, vibrant colors, and rich taste. They're also great for a quick meal as they only take 10 minutes to make. These are a must-try for any tuna-lover and those longing to capture the feeling of freshness and spring on a plate.

With these colorful beetroot tortillas, you can serve a beautiful and inviting appetizer or a party snack. They're also great as an afternoon snack or a light dinner (especially if you've taken on a challenge to serve a healthy and delicious family dinner in under 30 minutes). With a touch of blue cheese dip with roasted pecans, your taste buds will sing and dance!

Fresh peppermint might not be the most common ingredient in tortillas or tuna recipes, but it adds a beautiful fresh note to the tortillas and deserves a place in this dish.

Make sure to also save the recipe for a fresh and healthy tuna salad-the filling can be just as well served as a salad without tortillas. Or check out our no-mayo tuna pasta salad for another excellent salad alternative featuring canned tuna.

Ingredients

To make these tuna beetroot tortilla wraps, you'll need:

• Beetroot tortillas (use wheat beetroot tortillas of any brand of your choice)
• Canned tuna (opt for tuna chunks in brine)
• Canned corn
• Red onion
• Fresh arugula (arugula has a specific taste, and not everyone loves it-if you're not into arugula, feel free to replace it with Iceberg or Romaine lettuce; however, arugula fits this dish perfectly)
• Fresh peppermint (just a few leaves)
• Cherry tomatoes
• Mayonnaise and sweet chili sauce (for the dressing)
• Ground black or lemon pepper (no salt needed!)

Directions

1. Prepare the sauce by mixing mayonnaise with sweet chili sauce. If you're in a hurry, you can do it directly on the tortillas. The fewer dirty dishes, the happier the mood!
2. Wash the veggies. Slice the cherry tomatoes in halves and cut the onion into thin slices (half rings).
3. Spoon the sauce over each tortilla.
4. Add the filling in the middle of each tortilla-tomatoes, arugula, peppermint leaves, onion, corn, and tuna.
5. Wrap the tortillas and cut them in halves.

Also, if you like canned tuna, check out this low-carb tuna and egg salad. It's a more traditional layered salad that's also great for a light dinner and easy to make but will take slightly longer than 10 minutes.

Tuna Beetroot Tortilla Wraps

Foodywise Editorial Team

These vibrant beetroot tortillas are packed with fresh produce and nutrients. They're very easy to make in under 10 minutes and will provide a satisfying afternoon snack or a bold appetizer. The lightly bitter arugula and fresh peppermint will make the dish pop.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Breakfast, Dinner, Snack

Servings 6

Calories 119 kcal

Ingredients

  

• 6 medium beetroot tortillas
• 10 oz canned tuna chunks in brine (ca. 300g)
• 24 cherry tomatoes (4 per serving)
• fresh arugula (ca. 2 tablespoon per serving)
• 12 leaves of fresh peppermint (2 per serving)
• 12 teaspoon canned corn (2 teaspoon per serving)
• 1 red onion
• ground black or lemon pepper to taste
• ½ cup mayonnaise
• 1 teaspoon sweet chili sauce

Instructions

 

• Prepare the sauce by mixing mayonnaise with sweet chili sauce.
• Wash the veggies. Slice the cherry tomatoes in halves and cut the onion into half-rings.
• Spoon the sauce over each tortilla.
• Add the filling in the middle of each tortilla-tomatoes, arugula, peppermint leaves, onion, corn, and tuna.
• Wrap the tortillas and cut them in halves.

Notes

• Mix mayonnaise with sweet chili sauce directly on the tortillas when in a hurry.
• Use regular wheat, corn, or rye tortillas for a more traditional look.
• Can be served as a tuna salad without tortillas.

Keyword tortilla wraps, tuna dishes