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Prepare the Wrap

  • Quinoa, prepared 1.25 cup
  • Tuna, canned 1 cup
  • Cannellini Beans, drained and rinsed 1.25 cup
  • Red Onion, diced 0.5 each
  • Cucumber, diced 0.5 cup
  • Tomato, diced 1 each
  • Lemon juice, fresh 1 oz
  • Olive oil 1 oz
  • Mint, fresh, chopped
  • Balsamic Mayonnaise, prepared 1 cup
  • Arugula 5 oz
  • Wraps, gluten-free 10 each

Prepare the Balsamic Mayonnaise

  1. Prepare the Wrap

    • Combine quinoa, tuna, cannellini, red onion. cucumber and tomato. Set aside.
    • Combine lemon juice, olive oil and mint. Whisk well to combine. Drizzle over tuna mixture and toss to coat.
    • Build wraps with Balsamic Mayonnaise (sub recipe below), tuna salad and arugula. Serve immediately.
  2. Prepare the Balsamic Mayonnaise

    • Combine Hellmann's®/Best Foods® Light Mayonnaise and balsamic vinegar and reserve.
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