Tuna Wrap with Sour Cream & Onion

This was an unplanned dish almost 2 weeks ago.  I originally wanted shrimps or kani and make a salad out of this lettuce, but I did not have time to thaw the frozen seafood.  I remembered having canned tuna, so this was even a faster meal to prepare.  Perfect for Lent too!

This recipe is dedicated to my fellow SoMom Fleur, who requested it as soon as I posted the photo on Instagram.  Yes, Instagram again... I can't help it, I just love taking pictures and looking at photos of people I follow.  Call me silly, but it just relaxes me. =)

Moving along... below are the things you will need for this easy and delicious tuna wrap.  Remember, I rarely measure when I cook.  These are just approximate amounts, so adjust accordingly to your preference and taste.


2 cans corned tuna (or 1 corned tuna + 1 regular tuna flakes, any brand you like), regular or spicy
1/2 bell pepper, chopped
chopped button mushroom
1 small white onion, chopped
1 - 2 heads, Romaine lettuce
Tortillas (optional)

Sour Cream & Onion Dip
1/2 cup sour cream
1 tablespoon finely chopped white onion
pinch of salt and pepper

To prepare:
Wash lettuce leaves, set aside
Chop bell pepper, mushroom, onion (for the sour cream, chop finely and set aside)
In a small sauce cup or ramekin, mix the finely chopped onions with the sour cream, add salt and pepper to taste.  Refrigerate while you cook the tuna.

To cook:
In a pan, sauté veggies in a small amount of oil in medium heat, about 2 minutes or until bell pepper and onions are softened. Add in tuna.
Continue to cook a few more minutes then transfer to a serving bowl.

Heat tortillas in another pan. 
Serve immediately with the lettuce, tuna filling, and sour cream & onion.

You can eat this straight with only the lettuce, or for a more filling meal, layer and roll in tortilla.  

The first time I made this wrap (top photo), my girl never tasted sour cream yet, and she loved it at first try.  I guess it's the combination of the fresh and crisp lettuce hugging the savory tuna with a hint of creamy tartness from the dressing.

Second time around, I used spicy corned tuna and the cold dressing is a perfect foil for the spicy-salty flavor.  It's addicting, I lost count how many I popped in my mouth! 

Perfect for Lent.  A light and healthy meatless meal you can prepare in minutes!

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