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Tuna Cottage Cheese Wraps - A Quick, Protein-Packed Lunch

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 (5-ounce) cans tuna, drained (water-packed or oil-packed, your choice)
  • 1/2 cup small-curd cottage cheese (2% or 4% for creamier texture)
  • 2 tablespoons plain Greek yogurt or mayonnaise (for extra creaminess)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice, plus more to taste
  • 1 small celery stalk, finely diced
  • 1/4 small red onion, finely minced (or 1 tablespoon chopped chives)
  • 1 small dill pickle or 2 tablespoons relish, chopped (optional)
  • 2 tablespoons fresh parsley or dill, chopped
  • Salt and black pepper, to taste
  • 1/4 teaspoon garlic powder (optional)
  • 4 large tortillas or wraps (whole wheat, spinach, or low-carb)
  • 1 cup shredded lettuce or baby spinach
  • 1 small tomato, thinly sliced (optional)
  • 1/2 avocado, sliced (optional)

Method
 

  1. Prep the mix-ins: Finely chop the celery, onion, and herbs. Thin slices keep the wrap tidy and easier to bite.
  2. Make the dressing: In a medium bowl, stir together cottage cheese, Greek yogurt or mayo, Dijon, lemon juice, and garlic powder. Season lightly with salt and pepper.
  3. Add the tuna: Flake the drained tuna into the bowl. Fold gently until the mixture is combined but not paste-like. Adjust seasoning, lemon, and mustard to taste.
  4. Warm the wraps: Briefly warm tortillas in a dry skillet or microwave for 10–15 seconds. A warm wrap is more flexible and less likely to tear.
  5. Layer the greens: Place lettuce or spinach down the center of each wrap. This creates a barrier so the filling doesn’t make the tortilla soggy.
  6. Add the filling: Spoon the tuna cottage cheese mixture over the greens. Top with tomato and avocado if using.
  7. Roll it up: Fold the sides inward, then roll tightly from the bottom up. Slice in half if you like.
  8. Serve or pack: Eat right away, or wrap snugly in parchment or foil for lunch later.