Gluten-Free Tuna and Avocado Breakfast Wrap

Gluten-Free Tuna and Avocado Breakfast Wrap

Flaky tuna and creamy avocado roll into a soft gluten-free wrap for a protein-packed morning meal.

Total 10 min Makes 2 servings Calories 410/serving

Dietary

Pescatarian, Wheat free, Dairy free, Nut free, Halal

Allergens

Fish, Eggs

This breakfast wrap pairs flaked tuna with mashed avocado, crunchy vegetables, and a squeeze of lemon, all rolled in a gluten-free tortilla. It comes together in under 15 minutes with no cooking required, making it a quick option for busy mornings or a light midday meal.

Ingredients

  • 1 can tuna in water, drained (5 ounce can)
  • 1 ripe avocado, mashed
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 cup celery, finely diced
  • 1/4 cup cherry tomatoes, quartered
  • 1/4 cup shredded lettuce
  • 2 large gluten-free tortillas
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. In a medium bowl, flake the drained tuna with a fork and mash in the avocado until mostly smooth with some chunks remaining.

  2. Stir in the mayonnaise, lemon juice, celery, salt, and pepper until evenly combined.

  3. Lay the gluten-free tortillas flat on a clean surface and spread the tuna and avocado mixture evenly down the center of each.

  4. Top each with shredded lettuce and quartered cherry tomatoes.

  5. Fold in the sides of each tortilla and roll tightly into a wrap, then slice in half on a diagonal to serve.

Rate this recipe

★ 4.3 (1)

Gluten-Free Tuna and Avocado Breakfast Wrap

This breakfast wrap pairs flaked tuna with mashed avocado, crunchy vegetables, and a squeeze of lemon, all rolled in a gluten-free tortilla. It comes together in under 15 minutes with no cooking required, making it a quick option for busy mornings or a light midday meal.

10 min 2 servings 410 cal

Ingredients

  • 1 can tuna in water, drained (5 ounce can)
  • 1 ripe avocado, mashed
  • 2 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 cup celery, finely diced
  • 1/4 cup cherry tomatoes, quartered
  • 1/4 cup shredded lettuce
  • 2 large gluten-free tortillas
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Method

  1. 1

    In a medium bowl, flake the drained tuna with a fork and mash in the avocado until mostly smooth with some chunks remaining.

  2. 2

    Stir in the mayonnaise, lemon juice, celery, salt, and pepper until evenly combined.

  3. 3

    Lay the gluten-free tortillas flat on a clean surface and spread the tuna and avocado mixture evenly down the center of each.

  4. 4

    Top each with shredded lettuce and quartered cherry tomatoes.

  5. 5

    Fold in the sides of each tortilla and roll tightly into a wrap, then slice in half on a diagonal to serve.