Take an old French classic and tweak it with these Nicoise Salad Wraps. Filled with tuna, egg, and vegetables but serve in a wrap, the traditional salad feels new again.
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I love Salade Nicoise. I remember eating it at an outdoor cafe in Bordeaux with my friend Lucile many, many moons ago. It’s a French classic that you can find on menus throughout France.
I also love its cousin, the Pan Bagnat. That’s a sandwich many of those same salad ingredients: tuna, eggs, vegetables, dripping — or should I say bathing — with vinaigrette. We had that on our honey moon in Collioure. Sweet memories!
This week I decided to the old French classic and tweak it into a lettuce wrap. It’s not exactly a salad, and it’s not exactly a sandwich, but it’s absolutely delicious!
I used boiled potato, hardcooked eggs, canned tuna, sliced baby peppers, sliced red onion, sliced cucumber, chopped tomatoes, black olives, a tangy vinaigrette, and chopped fresh basil. Just tuck all those goodies into large lettuce leaves.
Technically, Nicoise salad will feature Nicoise olives, a black salty olive similar to Kalamata. In a pinch, you can use traditional California ripe black olives.
I designed this recipe to serve 4 people three wraps each. However, I find that I can only eat two at a sitting. Your mileage may vary, so feel free to divide the goodies however you like.
If you’ve got large enough lettuce leaves, you should be able to eat them out of hand, kind of like a taco. If not, arrange them like little salad boats and then serve with fork and knife.
These Nicoise Salad Wraps are perfect for lunch or you could even serve them as an appetizer for a larger meal. They suit any gluten-free, dairy-free, paleo, and Whole 30 diet.
If you’d like to make this dish in advance. Store the prepared components separately until ready to serve. It takes about five minutes to assemble the wraps.
Got leftover eggs? Be sure to check out other Recipes to Use Hard Boiled Eggs.
Tuna Salad Wraps
- 2 baby potatoes cooked and chopped
- 2 eggs (hard-cooked) peeled
- 1 5-ounce can albacore tuna drained
- 8 kalamata olives sliced
- 1-2 tomato for 1 cup diced
- ½ cucumber chopped
- ½ bell pepper cored, seeded, and chopped
- ¼ cup vinaigrette dressing
- 4 burrito-size flour tortillas
- 1 cup shredded lettuce
- fresh basil (chopped) optional
- Chop the potatoes into bite sized pieces. Cut the hardcooked eggs into quarters and then cut each quarter into half.2 baby potatoes, 2 eggs (hard-cooked)
- In a large bowl, combine the potatoes, egg pieces, chunks of tuna, black olives, tomatoes, cucumber slices, and peppers. Drizzle with the dressing and sprinkle with the basil. Toss gently to coat.1 5-ounce can albacore tuna, 8 kalamata olives, 1-2 tomato, ½ cucumber, ½ bell pepper, ¼ cup vinaigrette dressing
- Lay out the tortillas on a work surface. Divide the tuna mixture evenly over the tortillas in a line down the center of each. Top the tuna mixture with lettuce and basil. Roll like a burrito and serve immediately.4 burrito-size flour tortillas, 1 cup shredded lettuce, fresh basil (chopped)