• 15 oz Albacore tuna (canned or packed in water)
  • 1/4 cup Kalamata olives, chopped
  • 1/4 cup reduced fat feta cheese, crumbled
  • 1 small bell pepper, chopped
  • 1/2 small red onion, chopped
  • 1/2 pint of grape tomatoes, halved
  • 1 lemon, zested and then juiced
  • Half of a 15.5 oz can reduced sodium chickpeas, rinsed and drained
  • 1 tablespoon Dijon mustard
  • 1 head butter or Boston Bibb Lettuce, leaves separated and washed


In a large mixing bowl, add Albacore tuna, Kalamata olives, reduced fat feta cheese, bell pepper, red onion, chickpeas, zest and juice of lemon, and Dijon mustard. Stir well to combine. Add grape tomatoes, and gently fold these into the mixture. To serve, spoon about 3 tablespoons of the mixture into the center of a large piece of lettuce, and then wrap.

Makes 7 servings
Serving Size: about 2 lettuce cups (about 1/2 cup of the mixture)


Calories 153
Fat 5.0g
Saturated Fat 0.6g
Cholesterol 30mg
Sodium 627mg
Potassium 234mg
Carbohydrate 11g
Fiber 2g
Sugar 2g
Protein 18g