These Taco Tuna Lettuce Wraps will be your new favorite low carb, high protein lunch! It’s an easy recipe that is meal prep-friendly and full of flavor. Creamy tuna salad is placed on fresh lettuce and topped with avocado, cilantro, and red pepper flakes.
Tuna Avocado Lettuce Wraps
If you’re a tuna fan like I am, you’re going to love this taco tuna lettuce wrap recipe! It’s a healthy lunch with the BEST flavor. I’ve tried my fair share of tuna lettuce wraps (and love lettuce wraps in general) and I find many of them can be pretty bland in taste. This is why I made my own version that is both low carb but super satisfying.
The real trick to getting that flavor is adding diced dill pickles and taco seasoning. The pickles give the tuna a salty, sour taste that pairs so well with the tuna fish, and the taco seasoning provides that signature punch of flavor that we all love in our homemade tacos. Consider your cravings satisfied!
Why You’ll Love It
- The perfect lunch or light dinner for those on a low carb/ketogenic diet or anyone looking for a high-protein option.
- Great for meal prep for a quick and healthy meal every day of the week.
- The flavors are next level!
- A super easy and quick recipe that’ll be ready in minutes.
Tuna Lettuce Wrap Recipe – What You’ll Need
(Note: These are the recipe’s starring ingredients, but you can find all the ingredients in the recipe card below!)
- Canned Tuna: Use your favorite can of tuna here. Just make sure you drain it first, if needed.
- Baby Dill Pickles: Dill pickles provide a delightful blend of saltiness and tanginess while also enhancing the texture.
- Shallot: Shallots work perfectly in the recipe, adding a hint of sweetness and a remarkable, savory flavor.
- Jalapeño: Adds a punch of heat to the tuna salad.
- Mayonnaise: A classic base for tuna salad, mayo provides a creamy texture and brings it all together.
- Plain Greek Yogurt: We subbed out half of the mayo for Greek yogurt for a healthier alternative that adds a little bit more protein, too.
- Taco Seasoning: The “taco” in this taco tuna lettuce wrap.
- Salt: Helps bring out the flavor of the tuna.
- Romaine Lettuce Leaves: The perfect vessel for a tasty tuna wrap.
- Avocado: for a creamy texture and a boost of healthy fats.
- Cilantro: adds a hint of herby freshness.
- Red Chili Flakes: for a spicy finish.
Substitutions & Additions
Dill Pickles: Swap out the dill pickles with sweet pickles or relish for a slightly different flavor.
Shallot: Red onions, white onions, scallions, or chives are all great alternatives.
Jalapeño: Replace the jalapeños with another spicy option, such as serrano peppers.
Taco Seasoning: Feel free to use your own favorite seasoning blend. This wrap would taste great with a blend of paprika, cumin, chili powder, and garlic powder.
Toppings: Other tasty topping ideas are diced tomatoes, sliced olives, or diced bell peppers.
How to Make Taco Tuna Lettuce Wraps
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together in my Instagram reel!
STEP 1 – PREP VEGGIES
Add drained tuna to a large bowl. Then finely dice the pickles, shallot, and jalapeño.
Pro Tip: If you want a spicier tuna wrap, keep the seeds in your jalapeño.
STEP 2 – ADD MAYO & YOGURT
Add the mayo and plain Greek yogurt to the bowl.
The ratio is 1 tablespoon of mayo and 1 tablespoon of Greek yogurt for each can of tuna. If you prefer just to use mayo, you can absolutely do that.
STEP 3 – ADD SEASONING
Next, add 2 tablespoons of high-quality taco seasoning and a pinch of two of salt. Give it a really good mix to make sure everything is well incorporated.
STEP 4 – ASSEMBLE
Once you’ve got your tuna salad prepared, grab some romaine lettuce leaves and put a heaping tablespoon of the tuna mixture on each.
STEP 5 – ADD TOPPINGS & SERVE
Top with thin avocado slices, finely chopped fresh cilantro, and red chili flakes.
Serve and enjoy your keto tuna salad lettuce wraps!
These tuna salad lettuce wraps are great for those who are on a low-carb diet, but they can also be enjoyed by anyone in many different forms.
If you’re focusing on a low carb and low calorie option, the lettuce wraps are the way to go. However, you can always have your cake and eat it too and make your own low-carb tortillas with my Keto Tortilla Recipe!
These Keto Tortillas are made with my Kaizen lupin flour. Each tortilla is 60 calories and has 2 net carbs, 6 grams of protein, and 3 grams of fat. Whether you’re new to making homemade tortillas or can make them with your eyes closed, this recipe is for everyone. They’re soft, unbreakable, and make the perfect vessel for your favorite wraps.
Fine with the carbs? Then you’re welcome to swap the lettuce with your favorite bread or tortilla. Heck, you could even eat it as is… it’s just that good!
Place the tuna salad, romaine lettuce leaves, and toppings in separate airtight containers. This will keep everything fresher, longer. Then store in the fridge for up to 3 days.
More Recipes You’ll Love
- Low-Carb Taco Burger (Copycat In-N-Out “Animal Style”)
- Baked Mediterranean Cod
- Keto Lettuce Wraps (Shrimp Louie Style)
- Low-Carb Bell Pepper Sandwich
- Keto Tortilla Recipe
- 3 cans of your favorite tuna
- 3 baby dill pickles, finely diced
- 1 small shallot, finely diced
- 1/2 large jalapeño, finely diced
- 3-4 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt
- 2 tablespoons taco seasoning (choose a high quality seasoning)
- salt, to taste
- 5 large romaine lettuce leaves
- 1 avocado, sliced
- fresh cilantro, finely chopped
- red chili flakes, to taste
- hot sauce, to taste
- Add drained tuna to a large bowl. Then finely dice the pickles, shallot, and jalapeño. If you want a spicier tuna wrap, keep the seeds in your jalapeño.
- Add the mayo and plain Greek yogurt to the bowl. The ratio is 1 tablespoon of mayo and 1 tablespoon of Greek yogurt for each can of tuna. If you prefer just to use mayo, you can absolutely do that.
- Add the high-quality taco seasoning and a pinch or two of salt. Give it a really good mix to make sure everything is well incorporated.
- Grab the romaine lettuce leaves and put a heaping spoonful of the tuna mixture on each.
- Top with thin avocado slices, finely chopped fresh cilantro, and red chili flakes. Serve and enjoy!
To store, place the tuna salad, romaine lettuce leaves, and toppings in separate airtight containers. This will keep everything fresher, longer. Then store in the fridge for up to 3 days.