Ingredients
Equipment
Method
Make the tuna avocado mixture
- In a large bowl, mash the avocados with fresh lemon juice until mostly smooth with some small chunks remaining.
- Add garlic powder, salt, and black pepper to the mashed avocado and stir to combine.
- Add the drained tuna and fold gently until evenly coated—do not over-mix.
- Fold in red onion, cucumber, cherry tomatoes, and cilantro.
Warm tortillas
- Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable.
Assemble and roll
- Lay each tortilla flat and place a layer of shredded romaine lettuce down the center.
- Spoon a generous portion of tuna avocado mixture over the lettuce.
- Fold in the sides of the tortilla, then roll tightly from the bottom up.
- Slice in half on a diagonal and serve immediately, or wrap in parchment for lunchboxes.
Notes
Pro tip: keep the avocado chunky so the filling stays creamy but not paste-like. Store wrapped portions in the fridge up to 2 days; for best texture, keep tortillas separate from fillings if possible. Freezing isn’t recommended because fresh avocado and vegetables soften after thawing. Dietary swap: use gluten-free tortillas if you need a gluten-free lunch wrap.
