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Tuna Salad Collard Green Wraps

A light & hearty tuna salad wrap made with collard greens and fresh veggies.

Course Main Course, Salad
Cuisine Gluten-free
Prep Time 15 minutes
Servings 2
Author Meghan Livingstone


  • 2 cans (300g) Albacore tuna
  • 1 small carrot, grated
  • 1/2 cup green onion, chopped
  • 1/4 cup kalamata olives, sliced
  • 1/4 cup grainy/Old Fashioned or Dijon mustard
  • 1 tbsp maple syrup
  • dash sea salt and cracked black pepper
  • 1 cup canned chickpeas, rinsed & strained (optional)

Optional toppings:

  • roasted sweet potato
  • broccoli sprouts
  • sliced bell pepper
  • sliced cucumber


  1. Prep collard greens (about 6 leaves for this recipe) by slicing off the bottom of the leaf to remove the long stem. Then with your knife, shave the thickness of the hard stem traveling up through the leaf. Set aside.

  2. Chop olives and green onion, and shred carrot.

  3. Mix together canned tuna, chopped veggies, mustard, maple syrup, salt and pepper in a medium-sized bowl. Stir in chickpeas, if using them (optional).

  4. Add filling to the collard wraps, fold, and enjoy!