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    Hummusapien Β» Recipes Β» Lunch and Dinner Β» Spinach and Artichoke Tuna Lettuce Wraps

    Spinach and Artichoke Tuna Lettuce Wraps

    Published Jun 11, 2013 Β· Modified Jan 27, 2022 Β· by Alexis Joseph Β· 20 Comments

    Jump to Recipe

    Welcome to another episode of let's-stuff-veggies-into-everything-possible.

    tuna2

    This tuna is ridiculously creamy sans the mayo. Hummus and Greek yogurt create the most fabulous pairing for canned tuna. The artichokies not only add a textural twist, but also a nice flavor and fiber boost. I don't hate it!I'm not gonna act like this taste like spinach and artichoke dip....it doesn't.

    But maybe if you added some parmesan...

    tuna

    But no. It tastes like satisfying, creamy tuna salad with delectable bite of spinach, artichoke and onion.  I assure you it's just as delish as the Mediterranean Tuna Salad recipe I posted in April.  I served it in crisp romaine boats since I've been eating carbs like it's my job.  By the way, I got a humongous bunch of fresh romaine from the garden last week, and let me tell you...if you've only ever had store bought romaine that's basically half white, you haven't lived. The romaine from the garden is the most gorgeous bright green color. And it's totally green. Everywhere.

    I die.

    tuna4

    If you've been behaving yourself in carb land lately, feel free to enjoy this on some toasted whole-grain bread with, dare I say, a slice of herbed Havarti cheese? It's not like I've been dreaming about that lately or anything.

    tuna5

    Nikki got a sneak peak of this recipe and changed it up with what she had on hand: canned salmon instead of tuna and kale leaves instead of romaine. This is totally adapatble, so throw in whatever you have. You could easily whip this up sans the spinach and artichoke--I just prefer bulking up tuna with veggie power.

    tuna1

    Make a big batch of this stuff to munch on throughout the work week. It's a one bowl deal and there's no cooking involved. HELLO! What more could you ask for in a lunch?

    Other than herbed Havarti....

    Spinach and Artichoke Tuna Lettuce Wraps

    tuna7

    Print
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    Spinach and Artichoke Tuna Lettuce Wraps

    • Author: Alexis
    • Prep Time: 5 mins
    • Total Time: 5 mins
    • Yield: 2-3 1x
    Print Recipe
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    Ingredients

    Scale
    • 2 cans of tuna (5 oz each) in water, drained
    • ¼ cup hummus
    • 3 tbsp plain Greek yogurt
    • ¼ cup chopped onion
    • 1 handful spinach, chopped
    • ½ of a 14oz can of artichokes, chopped
    • 3-4 cherry tomatoes, for topping
    • salt and pepper to taste
    • romaine leaves for stuffing

    Instructions

    1. Combine all ingredients in a large bowl and stir with a fork until well mixed.
    2. Season with salt and lot of pepper to taste. Top with slice tomatoes.
    3. Stuff inside romaine leaves and serve.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

     

    Mayo is so last year.

     

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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    1. Hannah @ CleanEatingVeggieGirl says

      June 13, 2013 at 4:24 pm

      I love the idea of spinach and artichokes to this! I make "eggless" salad with tofu, so I might have to try incorporating in some spinach and artichokes the next time that I make it!

      Reply
      • Alexis says

        June 17, 2013 at 9:46 am

        I've never made eggless salad but I love the idea of using tofu! Artichokes add really good flava flave and texture πŸ™‚

        Reply
    2. Hannah @ CleanEatingVeggieGirl says

      June 13, 2013 at 4:24 pm

      I love the idea of spinach and artichokes to this! I make "eggless" salad with tofu, so I might have to try incorporating in some spinach and artichokes the next time that I make it!

      Reply
      • Alexis says

        June 17, 2013 at 9:46 am

        I've never made eggless salad but I love the idea of using tofu! Artichokes add really good flava flave and texture πŸ™‚

        Reply
    3. Matt @ The Athlete's Plate says

      June 12, 2013 at 7:36 pm

      Canned tuna is actually quite good when seasoned correctly πŸ™‚

      Reply
      • Alexis says

        June 17, 2013 at 9:46 am

        Agreed! It's so good in a pinch.

        Reply
    4. Matt @ The Athlete's Plate says

      June 12, 2013 at 7:36 pm

      Canned tuna is actually quite good when seasoned correctly πŸ™‚

      Reply
      • Alexis says

        June 17, 2013 at 9:46 am

        Agreed! It's so good in a pinch.

        Reply
    5. Holly @ EatGreatBEGreat says

      June 12, 2013 at 8:48 am

      These lettuce wraps sound awesome! I'm totally making these! I love the fact that you use hummus and Greek yogurt instead of mayo.

      Reply
      • Alexis says

        June 17, 2013 at 9:54 am

        Thanks so much, Holly! Let me know if you make them! I love how it's so creamy with absolutely no mayo!

        Reply
    6. Holly @ EatGreatBEGreat says

      June 12, 2013 at 8:48 am

      These lettuce wraps sound awesome! I'm totally making these! I love the fact that you use hummus and Greek yogurt instead of mayo.

      Reply
      • Alexis says

        June 17, 2013 at 9:54 am

        Thanks so much, Holly! Let me know if you make them! I love how it's so creamy with absolutely no mayo!

        Reply
    7. Jenni says

      June 11, 2013 at 11:33 pm

      I love when romaine lettuce is bright green. I think too many people are use to dry, limp, brown-edged romaine in restaurant salads. It tastes great when it's fresh and crisp! Yours looks particularly green, though!

      Reply
      • Alexis says

        June 17, 2013 at 9:54 am

        Agreed! It's all about the bright green color!

        Reply
    8. Jenni says

      June 11, 2013 at 11:33 pm

      I love when romaine lettuce is bright green. I think too many people are use to dry, limp, brown-edged romaine in restaurant salads. It tastes great when it's fresh and crisp! Yours looks particularly green, though!

      Reply
      • Alexis says

        June 17, 2013 at 9:54 am

        Agreed! It's all about the bright green color!

        Reply
    9. Khushboo Thadani says

      June 11, 2013 at 10:54 pm

      Bleh I hate mayo too- just the word skeeves me out! Along with Greek yogurt & hummus, I find that mashed avocado and whipped cottage cheese are fabulous for adding a creamy texture to egg/tuna/chicken salad!

      Reply
      • Alexis says

        June 17, 2013 at 9:55 am

        Mmmmmm mashed avocado makes it sooooo good! Haven't tried cottage cheese but I bet that's a fab addition for creaminess, too.

        Reply
    10. Khushboo Thadani says

      June 11, 2013 at 10:54 pm

      Bleh I hate mayo too- just the word skeeves me out! Along with Greek yogurt & hummus, I find that mashed avocado and whipped cottage cheese are fabulous for adding a creamy texture to egg/tuna/chicken salad!

      Reply
      • Alexis says

        June 17, 2013 at 9:55 am

        Mmmmmm mashed avocado makes it sooooo good! Haven't tried cottage cheese but I bet that's a fab addition for creaminess, too.

        Reply

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