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Spicy Tuna Wrap

25 m


  • 2 5- to 6-ounce cans chunk light tuna (see Notes), drained
    ⅓ cup low-fat mayonnaise
    1 tablespoon hot sauce, such as Sriracha (see Notes)
    1 scallion, chopped
    2 cups cooked brown rice (see Tip), cooled
    2 tablespoons rice vinegar
    4 10-inch whole-grain wraps
    3 cups watercress leaves
    1 ripe avocado, cut into 16 slices
    1 small carrot, cut into matchsticks
    Reduced-sodium soy sauce for dipping (optional)


  • Combine tuna, mayonnaise, hot sauce and scallion in a medium bowl. Combine rice and vinegar in a small bowl.
    Spread one-fourth of the tuna mixture over a wrap. Top with ½ cup rice, ¾ cup watercress, 4 avocado slices and one-fourth of the carrot matchsticks. Roll up and cut the wrap in quarters or in half. Repeat with the remaining filling and wraps. Serve with soy sauce for dipping, if desired.