This week, I am sharing our easy tuna salad lettuce wraps. If you have an abundance of canned tuna stocked up from life in quarantine, here is a delicious way to use it up! For those who are vegan or vegetarian, simply sub the tuna for chickpeas and sub Greek yogurt for your favorite dairy-free alternative.

Tuna Salad Lettuce Wraps

Serves: 4

Prep Time: 10 minutes

Total Time: 25 minutes


  • ¼ cup plain Greek yogurt  
  • 2 tablespoon Dijon mustard 
  • 1 teaspoon hot sauce 
  • Juice of ½ lemon  
  • ½ teaspoon salt 
  • ½ teaspoon black pepper 
  • 12 ounces canned tuna, packed in water 
  • ¼ cup cucumber, cut into ¼-inch dice 
  • ¼ cup dill pickles, cut into ¼-inch dice 
  • ¼ of small red onion, finely chopped 
  • ¼ cup red pepper, cut into ¼-inch dice 
  • Lettuce, for wrapping (Butter, Boston or green leaf preferred for wrapping) 


In a small bowl, whisk together the yogurt, mustard, hot sauce, lemon, salt and pepper. Set aside.  

In a medium bowl, add the tuna and break up into flakes with a fork. Add the cucumber, pickles, red onion and red peppers and gently combine. Spoon the yogurt mixture into the bowl and gently fold in to combine. Spoon the mixture into your lettuce leaves and fold. 

Cook’s Notes 

-Use whatever % fat Greek yogurt you have on hand. The higher fat you use, the creamier and richer it will become. You are also welcome to use dairy-free yogurt!

-For a vegan and vegetarian variation, replace the tuna by lightly mashing 2 15.5-ounce cans of drained and rinsed chickpeas with a fork and replace the Greek yogurt with dairy-free yogurt. Toss chickpeas with the yogurt mixture and serve in lettuce wraps.