This Vegan Tuna Salad Wrap makes for a quick and easy lunch. Packed full of all kinds of veggies you might not normally go for (hearts of palm, anyone?) it makes for a tangy, satisfying bite.
The recipe calls for dulse, which is a kind of seaweed flake. I didn’t have any on hand the day I made this and we’re in the midst of a quarantine, so I wasn’t about to run out to the store. So if you don’t have any dulse, don’t worry. It’s still good. Here are a few other notes:
You can save yourself some time by throwing the hearts of palm and chickpeas into a food processor, if you have one handy. Pulse them down to a chunky chopped texture, and then you can add the rest of the ingredients.
I used whole wheat tortillas to wrap my Vegan Tuna Salad. Other options could be regular flour tortillas, Romaine lettuce leaves or collard green leaves. If you’ve never used collards to make a wrap, give it a try sometime. The leaves are sturdy yet pliable, so they hold up well. They don’t get soggy and they’re mild in flavor (at least to me).
The most important addition you’ve got to make is adding MICROGREENS! Here I’ve added a handful of dun peas, but broccoli or kale microgreens would be great. Or if you’re looking for a little bite, then a spicy green like radish or arugula would also be good.
Here’s the recipe, published by one of my favorite vegan bloggers. Enjoy!