Description
Fresh and satisfying Low Carb Tuna Salad Lettuce Wraps packed with protein, crisp vegetables, and bright herbs. Keto-friendly, ready in 10 minutes, under 5g net carbs per serving!
Ingredients
FOR THE TUNA SALAD:
3 (5-ounce) cans tuna in water, drained well (12–13 oz drained weight)
1/3 cup mayonnaise (avocado oil mayo recommended)
2 tablespoons plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
2 tablespoons fresh dill, chopped (or 1 tsp dried)
2 tablespoons fresh parsley, chopped
1/4 cup dill pickles, finely chopped (optional)
2 hard-boiled eggs, chopped (optional)
1/4 teaspoon garlic powder
Salt and black pepper to taste
Pinch of cayenne pepper (optional)
FOR THE WRAPS:
8–12 large butter lettuce leaves (or romaine/iceberg)
OPTIONAL TOPPINGS:
Sliced avocado
Cherry tomatoes, halved
Cucumber slices
Shredded carrots
Sprouts or microgreens
Everything bagel seasoning
Hot sauce or sriracha
Instructions
1. Drain tuna extremely well using a fine-mesh strainer. Press down with a spoon to extract as much liquid as possible.
2. In a large bowl, combine drained tuna, mayonnaise, Greek yogurt, Dijon mustard, and lemon juice. Use a fork to break up tuna and mix until well combined and creamy.
3. Add diced celery, red onion, dill, parsley, pickles (if using), and chopped hard-boiled eggs (if using). Fold together gently with a spoon.
4. Season with salt, black pepper, garlic powder, and cayenne pepper (if using). Start with 1/4 teaspoon salt and adjust to taste.
5. Taste and adjust seasoning. Add more lemon juice for brightness, mayo for creaminess, or mustard for tang.
6. Cover and refrigerate for at least 15 minutes to allow flavors to meld (if time allows).
7. Carefully separate lettuce leaves from head, keeping them intact and cup-shaped. Use outer leaves which are larger and sturdier.
8. Trim away thick stems at base of each leaf with kitchen shears for easier folding.
9. Pat each lettuce leaf completely dry with paper towels.
10. Place a lettuce leaf on work surface with curved side up. Spoon about 1/3 cup tuna salad into center, keeping it slightly toward stem end.
11. Add any optional toppings – sliced avocado, tomatoes, cucumber, or sprouts. Don’t overfill.
12. Fold lettuce like a taco and eat with hands, or roll like a burrito by folding in sides and rolling from bottom.
13. Serve immediately while lettuce is crisp. Garnish with lemon wedges and fresh herbs if desired.
Notes
Drain tuna thoroughly – excess liquid makes watery, flavorless salad.
Greek yogurt adds creaminess with less fat than all mayo, plus extra protein.
Dice vegetables small (1/4-inch) for even distribution and easier eating.
Fresh herbs make a huge difference – don’t skip them if possible.
Hard-boiled eggs add extra protein and richness (about 6g protein per egg).
Butter lettuce (Boston/Bibb) is ideal – sturdy but tender.
Store tuna salad and lettuce separately for meal prep to prevent soggy wraps.
Tuna salad keeps refrigerated for 3 days. Flavors improve over time.
Each serving (2-3 wraps) has approximately 3-5g net carbs.
For dairy-free: omit Greek yogurt and use extra mayo or dairy-free yogurt.
Don’t assemble wraps until ready to eat – they get soggy within an hour.
For variety: try Mediterranean (olives, feta), Spicy Sriracha, or Curry variations.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course, Lunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2-3 wraps
- Calories: 245
- Sugar: 2g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 22g
- Cholesterol: 85mg
Keywords: low carb tuna salad, lettuce wraps, keto lunch, tuna lettuce wraps, healthy lunch, meal prep