Tuna Salad and Roasted Chickpea Wraps

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2 servings

Ingredients

• 1 can (15oz) chickpeas, drained, rinsed, and patted dry
• 2 teaspoons preferred vegetable oil
• ½ teaspoon fine sea salt, divided
• ½ teaspoon black pepper, divided
• Two 5oz cans albacore tuna packed in water, drained
• 1 rib celery, diced
• 3 green onions, thinly sliced
• ¼ cup low-fat Greek yogurt
• 1 tablespoon lemon juice
• 2 Tumaro's® 8" Premium White Carb Wise Wraps
• 4 large butter lettuce leaves

Directions

1. Preheat oven to 425℉. On a large baking sheet toss zucchini, red and yellow bell pepper, and mushrooms with oil, ½ teaspoon salt, and ½ teaspoon pepper. Roast, stirring every 10 minutes, until tender and golden, about 25 minutes.
2. Meanwhile, in a medium saucepan combine tomato puree, garlic and onion powders, oregano, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a simmer and cook for 10 minutes. Let cool 10 minutes before using.
3. Lay out wraps on a countertop. Spread with marinara, then divide vegetables and cheese between wraps. Sprinkle with basil.
4. If desired, fold sides of wrap in, then fold bottom of wrap over filling and roll up tightly. Cut in half.