Admittedly, I am a total creature of habit. I could wear the same style jeans and t-shirt practically every day, drink coffee out of the same mug, and write with the same pen (I’m looking at you, Pilot G2!) I tend to be particular about what it is I’m using, but once I find my favorite, it becomes hard to use anything else, so I buy several. Some might call it a rut, but I disagree. After all, aren’t the most successful people in the world prone to wearing the same outfit every day? Or eating the same meals?
For me, this flatbread wrap falls into that category: it’s a meal I could eat again and again, without ever getting bored of it. Tuna joins forces with flatbread in my ultimate go-to lunch wrap, inspired by the pans bagnats of southern France. This portable salad wrap nixes the mayo and lightens way, way up for the perfect lunch or post-workout dinner. All I need to do when I get home from that yoga class is blanche some asparagus, crack and peel a hardboiled egg, et voilà! Dinner is served. Sometimes I cook enough asparagus for several days worth of flatbread wraps, if I’m on my game.
The beauty of this little wrap, and so many other recipes here, is its versatility. Are you all out of tomatoes, but have some roasted red peppers? Add ‘em. Asparagus season is over? Try the green beans that look so good at the store instead, and steam them until tender. Hate capers? Use a couple olives or cornichons in their place. Tuna goes well with almost everything savory, and this flatbread wrap proves it. You may just want to have one every day, like me. And who could blame you? At 6 WW® SmartPoints® value per serving, it’s a winner!
-Amy at Flatout
Nouveau Tuna Wrap
- 1 Flatout flatbread, Light Original
- 3 ounces canned tuna, drained
- 3-4 spears asparagus, blanched, chopped
- 3-4 cherry tomatoes, cut in quarters
- 1 teaspoon capers
- 1 hardboiled egg, cut in slices
- 1 teaspoon olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon dijon mustard
- Salt and freshly ground pepper
In a bowl, combine the asparagus, capers, tomatoes, tuna, lemon juice, mustard, and olive oil. Season with salt and pepper if desired. To assemble the wrap, place the salad on the flatbread towards the rounded end, then arrange the egg slices evenly over the salad. Roll up, beginning at rounded end, and cut in half.