- 1 can albacore tuna
- 1 tbsp olives, green or black, diced small
- 2 tbsp red pepper, diced small
- 2 tbsp chickpeas
- 2 tbsp basil, chopped
- 1 tbsp avocado oil mayo (I like Primal Kitchen)
- salt and pepper
- 1 collard wrap
Trim collard green stem so it's thinner and easier to roll. Set aside.
In a small bowl add tuna, olives, red pepper, chickpeas, basil, mayonnaise and salt and pepper. Toss gently until combined. Taste and add more salt if needed.
Lay collard green out on a flat surface and pile some tuna salad at the bottom of roll. Fold sides in and roll. Cut in half if eating immediately. Wrap in wax paper and store in fridge if meal prepping.
Calories: 385kcal | Carbohydrates: 10g | Protein: 44g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 78mg | Sodium: 866mg | Potassium: 533mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1295IU | Vitamin C: 27mg | Calcium: 62mg | Iron: 3mg