Lemon Pepper Tuna Lettuce Wraps

Light. Zesty. Protein-packed. These tuna wraps are everything you want in a summer lunch—refreshing, no-cook, and full of flavor.

They come together in minutes and are ideal for hot Arizona days when turning on the stove is not an option. Wrap them in crisp butter lettuce for a satisfying, low-carb meal you can take anywhere.

Ingredients

Serves 1

• 1 (12oz) can wild-caught tuna, drained

• ½ lemon, juiced

• 1 tbsp mayo (look for avocado oil-based for a cleaner option)

• Pinch of sea salt and black pepper

• 1 red bell pepper, chopped

• 1 head butter lettuce (or romaine leaves for sturdier wraps)

• Optional: drizzle of extra virgin olive oil

Instructions

1. In a small bowl, mix tuna, lemon juice, mayo, salt, and pepper until well combined.

2. Chop red bell pepper and drizzle with olive oil and a splash of lemon if desired.

3. Scoop the tuna mixture into butter lettuce leaves and top with chopped bell pepper.

4. Wrap and enjoy immediately!

Tips & Swaps

• Add sliced cucumbers or shredded carrots for extra crunch.

• Swap mayo with mashed avocado for a dairy-free option.

• Want a heartier meal? Wrap it in a grain-free tortilla or serve over a big salad.

Why It Works in Summer

• No cooking required = a win on hot days.

• Tuna, lemon, and crisp veggies are light and energizing.

• Butter lettuce adds that fresh, hydrating crunch.