Tuna Salad Crunchy Wraps


Is it just me or does it feel like there aren’t enough hours in a day to do everything you want to do?

From working to hanging out with friends and exercising…or whatever it is you do on a daily basis, it’s easy to stray from any dieting or budgeting plans, and to say, “The hell with it–I’m going to gorge on that immaculate, double-patty (!) Big Mac slathered in thousand island dressing or that juicy bacon-wrapped hot dog topped with overflowing chili cheese.” (BTW, those are specifically my guilty pleasures.)

Luckily, I stopped myself from devouring either item the other day after a late gym workout–even though I was starving and LA street dogs stands are on every corner tempting me like sirens–and decided to venture into the world of making wraps instead. Mind you, I’m not usually a fan of wraps, and the only one I’ve ever truly enjoyed is the wild salmon with asparagus one at M. Chaya, a wonderful macrobiotic restaurant in West Hollywood. That M. Chaya dish was the inspiration and foundation for my rendition that I lay before you today: a whole wheat wrap chock-full of creamy tuna salad, combined with fragrant herbs and ribbons of sweet, shredded carrots, mixed with asparagus stems and slices of cucumbers, giving it that satisfying veggie crunch.

What I found was that I was able to make these wraps in about 15 minutes, taking about the same amount of time it takes to drive to the local McDonalds and wait through the drive-thru, and packed them for lunch for the next day, with time to spare to catch up on my TV shows! Easy peasy. Also worth mentioning, this wrap tastes much better after a night in the fridge, when all the flavors have melded together and the veggie juices moisten everything as a whole. Simple, healthy, and tasty.

Adapted from AllRecipes.com recipe.

Yields 4 servings


2 – 5 oz. cans of tuna in salt and water, drained

2 pieces of whole wheat lavish bread

1 persian cucumber, cut in half and sliced into 1/4  inch x 3 inch slices

4 asparagus stalks, ends removed, cut in half

1/4 cup shredded carrots (I just use a potato peeler and peel ribbons of carrots to use)

7 tbsp mayonnaise

1 tbsp parmesan cheese

1/8 tsp of dried onion powder

2 pinches garlic powder

1/4 tsp of curry powder

1 tbsp dried parsley

1 tsp dried dill weed

1/8 tsp black powder

4 toothpicks

Saran wrap


1. Boil water  in a small pot and throw in asparagus stalks for 2-3 minutes. Remove from heat, drain, and set aside.

2. In a large bowl, add the tuna and fluff with a fork until pieces are flaky and separated. Add in the carrots, mayonnaise, parmesan, onion powder, garlic powder, curry powder, dried parsley, dried dill weed, and black powder. Mix thoroughly.

3. Lay out a piece of lavish bread on a flat surface or plate. At the bottom of the bread, spread 1/4 of the mixture across from left to right. Lay four slices of cucumber across the top. Roundly and tightly fold over once until the tuna  is covered. Spread 1/4 of the mixture next and lay four pieces of asparagus on top. Roundly and tightly fold over until it is covered, and then keep rolling the rest of the bread.

4. Take two toothpicks and poke in each end of the wrap, holding the spiral together. Using a knife, cut diagonally in the center. Wrap in saran wrap and put in the fridge.

6. Repeat steps 3-4 for the remaining lavish bread.