Crunchy Cashew Tuna Wrap

This summery wrap incorporates a delightful crunch, thanks to both the chopped cabbage and cashews! Perfect for those hot days when the sun is blazing. A fun and easy route toward incorporating fresh, fibrous veggies and healthy fats + protein into our diets, too!

Ingredients:

• 1 can wild-caught tuna (this is my favorite!)

• 1 persian cucumber, finely diced

• 1/2 cup chopped cabbage

• 1/4 cup (organic + sprouted) cashews

• 1/4 cup red onion, finely diced

• 3 tbsp mayo (my go-to!)

• 1/2 tsp minced garlic

• 1/2 tsp dried dill

• 1/2 tsp smoked paprika

• 1 burrito-sized tortilla

Directions:

1. Combine the filling ingredients in a mixing bowl.

2. Heat the tortilla either in a skillet or over an open flame on the stove for about 20 seconds per side. Pile the mixture into the tortilla, then roll it up.

3. Lightly drizzle a skillet in extra-virgin olive oil, then turn the heat onto low-medium. After letting the skillet heat up for 1-2 minutes, add the wrap and let it sear on every side for about 1 minute each to give it that golden-brown glow and extra crunch on the outside!

4. Let it cool for a few minutes, slice in half (if desired), then enjoy!

Notes:

• Make this last by storing the tuna mixture in the fridge, and completing steps 2-5 when you’re about ready to eat! The tuna mixture alone should last about 5 days in the fridge.