Crunchy Tuna Salad Wrap With Carrots, Fennel, and Spinach

By Tess Brown

This is a recipe from our Two-Week Clean-Eating Plan.

Crunchy Tuna Salad Wrap With Carrots, Fennel, and Spinach

YieldMakes 1 serving

C&J Nutrition

INGREDIENTS

    • 1 can albacore tuna in water, drained and flaked
    • 1 tablespoon mayonnaise
    • 1/4 cup chopped carrots
    • 1/4 cup chopped fennel
    • Dash of garlic powder
    • Dash of black pepper
    • 1 cup baby spinach
    • 1 teaspoon olive oil
    • 1 sprouted grain tortilla (or two slices sprouted grain bread)
    • 1 orange

    INSTRUCTIONS

    1. Combine tuna, mayo, carrots, fennel, garlic powder, and black pepper to taste in a small bowl.

    2. Add tuna salad to the center of the tortilla. Top with baby spinach and drizzle with olive oil.

    3. Roll up to close.

    4. Pair sandwich with the orange.