Skip the mayo! This Greek Tuna Salad Wrap recipe features Greek yogurt, kalamata olives and more for a healthy lunch that I could eat everyday.
Growing up in our house, lunch was the first main meal of the day, considering that breakfast was almost non-existent. We didn’t have a lot of money, so lunch wasn’t fancy — it was almost always a sandwich and it would be either peanut butter, cheese, tuna, or bologna. But it fed us and that was what was most important.
When school was in session, we always qualified for free lunches at school, so we able to skip the usual white bread sandwiches for a hot lunch like pizza, hamburgers, or spaghetti. Now generally, when I hear people talk about school lunches, they are putting them down. Some will say that they aren’t nutritionally balanced, others will say that they taste like crap. I suppose these things can be true, but for me, I loved school lunches and you never heard me complain.
I had enough to eat (even if it wasn’t always what I *wanted* to eat), but what happens when a kid doesn’t? I don’t know about you, but when I am hungry, all I can think about is food. I seriously obsess over food if I’m hungry. But, my own hunger, with a packed pantry and refrigerator, is nothing compared to that of a child who is truly doing without. A lack of food can mean that a child can’t concentrate, it can affect moods and energy levels and learning and school performance diminishes. Even though I grew up poor, I had what I needed to keep me fed, but so many don’t.
This week, myself and many other food bloggers are donating a lunch recipe blog post to raise $5,000 for The Giving Table, who has partnered with The Lunchbox Fund, to help feed a daily meal to 100 South African school children for an entire year. The Lunchbox Fund has been fostering education with daily meals for orphaned and impoverished children in townships and rural areas in South Africa since 2005. This meal is often their only meal of the day.
As I was creating one of my lunches recently — this Greek Tuna Salad Wrap — I got to thinking about how grateful I am for what I do have. I’m able to buy delicious ingredients — quality canned tuna, kalamata olives, Greek yogurt, beautiful tomatoes, plus more — and put together a delicious and healthy lunch.
We homeschool (plus have two adult children at home), so lunch is almost always at home for the kids too. Since our kids are older, I don’t usually make lunch for them, but there is plenty of options for them to choose from. One of the kids might make a turkey sandwich or some macaroni and cheese. They might blend up a smoothie or put together a salad. My oldest son is happy to grab a bag of tortilla chips and salsa while he studies for school.
If you have enough to eat in your home, like we do in ours, I encourage you to donate what you can to The Giving Table and The Lunchbox Fund. I donated $10 and while I know it’s not a lot, I now that it will help and that it can be providing the only meal a child is receiving that day. That’s more than enough reason for me to give.
Fundraising will take place on Causes from 2/10-2/16. Can you help us reach the goal of $5,000? If you can, I strongly encourage to you to go to the Causes page to learn more and see how you can help.
Of course, I have this wonderful Greek Tuna Salad Wrap recipe to share with you too. This tuna salad recipe has been a game-changer for me when it comes to using Greek yogurt rather than mayo in my tuna salad. I’ve always enjoyed mayo, but in efforts to eat healthier, I’ve been trying some new things. So many people use Greek yogurt instead of mayo, but I’ve had the hardest time accepting it as a substitute. But, this tuna salad recipe with Greek yogurt instead of mayonnaise works for me! I love the way it tastes and could eat it everyday.
- 1 can chunk light tuna in water, drained well (6 ounces)
- 1 tablespoon finely diced onion
- 2 tablespoons chopped kalamata olives
- 2 tablespoons crumbled Feta cheese
- 1 1/2 tablespoons lemon juice
- 1/4 cup plain Greek yogurt
- Salt and pepper, to taste
- 2 tortillas or wraps (about 9" diameter)
- Baby spinach leaves or mixed greens
- Sliced tomatoes
- In a small bowl, combine tuna, onion, olives, feta, lemon juice, and yogurt. Taste and season with salt and pepper, if desired.
- Place a handful of spinach or mixed greens in a line in the middle of the tortilla or wrap. Top with a couple tomato slices. Top tomatoes with half of the tuna mixture. Fold ends in and roll up to enclose all of the tuna salad within the tortilla or wrap. Repeat with remaining tortilla/wrap. Cut in half and serve.