Best 4 Skinny Tuna And White Bean Wraps Recipes

**Kickstart your healthy eating journey with our delightful Skinny Tuna and White Bean Wraps!**

Dive into a symphony of flavors and textures with our carefully curated collection of Skinny Tuna and White Bean Wrap recipes. These wraps are not just a meal; they're a culinary adventure, bursting with vibrant ingredients and a delightful balance of flavors. From the classic Mediterranean Tuna Wrap to the tangy Lemon Herb Tuna Wrap, each recipe promises a unique taste experience.

For a classic with a twist, try our Mediterranean Tuna Wrap. Picture tender tuna, creamy white beans, crisp lettuce, juicy tomatoes, and a zesty lemon-tahini dressing, all wrapped in a soft tortilla. It's a flavor fiesta in every bite!

If you crave a burst of citrusy goodness, our Lemon Herb Tuna Wrap is the perfect choice. Imagine the bright flavors of lemon and fresh herbs dancing on your palate, complemented by the hearty tuna and white beans. This wrap is as refreshing as it is satisfying.

Craving a bit of spice? Our Spicy Avocado Tuna Wrap is here to tantalize your taste buds. A fiery blend of chili powder and cayenne pepper ignites your senses, while creamy avocado and cooling cucumber bring a delightful balance. This wrap packs a punch without being overpowering.

For those who love a touch of Asian fusion, our Asian Tuna Wrap is a must-try. Succulent tuna and white beans are tossed in a tangy Asian-inspired dressing, featuring soy sauce, ginger, and sesame oil. Wrapped in a soft tortilla, it's a harmonious blend of East meets West.

Lastly, our Simple Tuna and White Bean Wrap is perfect for those who appreciate the purity of flavors. With just a handful of wholesome ingredients, this wrap lets the natural goodness of tuna and white beans shine through. It's a simple yet satisfying meal that never disappoints.

So, whether you're a seasoned home chef or just starting your culinary journey, our Skinny Tuna and White Bean Wraps are sure to impress. Dive into these delightful recipes and discover a world of flavors that will nourish your body and soul. Bon appétit!

Let's cook with our recipes!

TUNA AND WHITE BEAN LETTUCE WRAPS

Tuna and White Bean Lettuce Wraps image

Say bye-bye to ho-hum tuna salad. Here's a recipe we actually look forward to eating. -Heather Senger, Madison, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 can (12 ounces) light tuna in water, drained and flaked
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup chopped red onion
2 tablespoons olive oil
1 tablespoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
12 Bibb or Boston lettuce leaves (about 1 medium head)
1 medium ripe avocado, peeled and sliced

Steps:

In a small bowl, combine the first 7 ingredients; toss lightly to combine. Serve in lettuce leaves; top with avocado.

Nutrition Facts : Calories 279 calories, Fat 13g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 421mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

WHITE BEAN TUNA SALAD

White Bean Tuna Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

Steps:

In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

TUNA AND WHITE BEAN WRAPS

Tuna and White Bean Wraps image

Make and share this Tuna and White Bean Wraps recipe from Food.com.

Provided by Vino Girl

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons lemon juice
3 tablespoons minced red onions
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 (19 ounce) cans cannellini beans, rinsed, drained and coarsely mashed
2 (6 ounce) cans tuna in olive oil, drained
1 cup cherry tomatoes, sliced
1/4 cup minced fresh parsley
6 plain flour tortillas or 6 spinach tortillas
carrot sticks, and
cucumber, sticks, for serving

Steps:

In a small bowl, combine lemon juice, red onion, salt and black pepper. Whisk in olive oil; set aside.
Place beans, tuna, tomatoes and parsley in a large bowl.
Pour dressing over bean and tuna mixture; stir gently.
Place 3/4 cup bean mixture on one side of 1 tortilla and tightly roll the wrap. Cut in half on the diagonal.
Repeat with remaining ingredients; Serve with carrot and cucumber.

Nutrition Facts : Calories 519.1, Fat 14.8, SaturatedFat 2.3, Cholesterol 36.8, Sodium 580.6, Carbohydrate 47.2, Fiber 11.8, Sugar 1.7, Protein 49.3

ONE-PAN TUNA-WHITE BEAN CASSEROLE

One-Pan Tuna-White Bean Casserole image

This is not the classic, cream-of-something soup tuna casserole you may be familiar with. It's based on a recipe for a Breton tuna and white bean gratin from the food writer Diana Henry's cookbook, "Simple" (Mitchell Beazley, 2016). Several steps were eliminated, and an essential potato chip topping was added, which may put it squarely into tuna casserole territory. But you can call it whatever you like. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

Provided by Melissa Clark

Categories dinner, casseroles, seafood, main course

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 onion, 2 shallots, 4 scallions or 2 leeks, chopped
2 tablespoons olive oil
Pinch of red-pepper flakes
Pinch of kosher salt
6 garlic cloves, sliced
1 rosemary sprig (optional)
2 anchovy fillets (optional)
2 (15-ounce) cans white beans, drained and rinsed
1/2 cup white wine, or use water or broth
1/4 cup milk
2 (5-ounce) cans of tuna
1 to 2 tablespoons chopped fresh herbs such as parsley, basil, tarragon, chives or a combination
Zest of 1/2 lemon
Kosher salt and black pepper
4 to 6 tablespoons grated cheese (any kind, though Gruyère, Cheddar, Parmesan or Jarlsberg would be great)
1/2 cup potato chips, crushed
1 tablespoon butter, cut into small pieces
Lemon juice, for serving

Steps:

Heat oven to 350 degrees. In an ovenproof skillet, sauté a chopped onion (or shallots, scallions or leeks) in olive oil over medium-high heat until soft, about 5 minutes.
Add red-pepper flakes, salt and garlic cloves. Throw in the rosemary sprig, if using. Add anchovy fillets, if using. Cook for another 2 minutes, until the garlic is slightly golden and very fragrant.
Add the white beans and the wine. Let it simmer until the liquid evaporates and the beans are soft, about 5 minutes, then mash the beans with a potato masher or a fork. Make them as smooth or lumpy as you like. You just want to release some of their starch. Turn off the heat.
Now, add the milk and the tuna. If you have the oil-packed kind, add the oil. If you have the water-packed kind, drain them, and drizzle in more olive oil.
Mash the tuna into the beans, leaving it a little chunky. Mix in the herbs, lemon zest and add lots of black pepper. Finally, mix in 2 to 4 tablespoons of any kind of grated cheese. Taste and add more salt and pepper if needed.
Spread the mixture evenly in the skillet, and top it with potato chips. Scatter on more grated cheese, about another 2 tablespoons, and dot the top with little nuggets of butter.
Bake until the tuna mixture bubbles around the edges, 20 to 25 minutes. If you want the potato chips to get more brown, you could run the whole pan under the broiler. Finish with lemon juice.

Tips:

Choose high-quality canned tuna. Opt for tuna that is packed in water or olive oil, and avoid tuna that is packed in oil or brine, as these can be high in unhealthy fats and sodium.
Use fresh, flavorful ingredients. The fresher the ingredients you use, the better your wraps will taste. Look for ripe tomatoes, crisp lettuce, and flavorful herbs.
Don't overstuff the wraps. If you overstuff them, they will be difficult to eat and may fall apart. Aim for a moderate amount of filling so that you can easily fold and wrap the tortillas.
Serve the wraps immediately. Tuna wraps are best enjoyed fresh. If you need to make them ahead of time, store them in the refrigerator for up to 2 hours before serving.

Conclusion:

These skinny tuna and white bean wraps are a delicious, healthy, and easy-to-make lunch or dinner option. They are packed with protein, fiber, and healthy fats, and they are low in calories and sodium. Plus, they are incredibly versatile and can be customized to your liking. Whether you are looking for a quick and easy weeknight meal or a healthy lunch to pack for work or school, these wraps are sure to be a hit!