Vegan Tuna Wrap
This Vegan Tuna Wrap is simple yet fresh and savory, delivering the same ocean flavors with both creamy and crunchy textures of a traditional tuna wrap. Easy to make, this wrap is a hit with both adults and kids alike!
Servings: 4 wraps
Equipment
- 1 Food processor
- 1 Skillet (optional, if cooking tortilla)
Ingredients
Vegan Tuna
- 1 ½ sheets nori seaweed
- ½ cup red onion, roughly chopped (for kid friendly, sub 1 extra celery stick)
- 1 celery stick, roughly chopped
- 2 tsp lemon juice
- ¼ cup fresh dill, loosely packed
- ¾ tsp salt
- 10-15 grinds black pepper
- ½ cup vegan mayo (Veganaise is my favorite)
- 30 oz can of garbanzo beans, drained and rinsed
Wrap
- medium-sized flour tortillas
- green lettuce, chopped
- red bell pepper, cut into strips
- avocado, sliced (optional)
Instructions
- Vegan Tuna: Tear 1 ½ sheets of nori seaweed into small pieces and place in a food processor. Add ½ cup red onion, 1 celery stick, 2 tsp lemon juice, ¼ cup fresh dill, ¾ tsp salt, 10 grinds black pepper. Pulse until the red onion and celery are finely chopped, being careful not to over-process. Add the garbanzo beans and vegan mayo and pulse a few times to combine, leaving some larger pieces for texture.
- Make the wrap: In a large skillet on medium heat, warm both sides of the tortilla just until softened. Transfer tortilla to a plate and start with a base of thinly sliced lettuce. Then add a generous spoonfuls of vegan tuna, red bell pepper, and optional avocado. Fold the edges toward the center, then roll the tortilla away from you like a burrito, tucking in the edges as you go to secure. Enjoy!*If you'd like a hot wrap, place the wrap seam-side down in the skillet on medium heat and cook until golden brown, then carefully flip and cook the second side.