Keto Tuna Salad Lettuce Wraps

Keto Tuna Salad Lettuce Wraps are a carb-conscious twist on the classic tuna salad sandwich, with a creamy, flavorful tuna salad made from canned tuna, sugar-free mayonnaise, avocado, celery, red onion, fresh dill, and lemon juice tucked into crisp romaine or butter lettuce leaves for satisfying crunch without the bread. This quick, no-cook recipe comes together in minutes, is easy to customize with keto-friendly add-ins like capers, pickles, olives, Dijon mustard, or hot sauce, and delivers a filling meal loaded with healthy fats and protein while keeping net carbs very low. Enjoy these lettuce wraps for an easy lunch, light dinner, or meal-prep staple that stays fresh and bright when stored properly.

Course Appetizer, Dinner, Lunch, Main Course, Snack

Cuisine American, Keto, Low Carb

Keyword gluten free, high protein, keto tuna salad, lettuce wraps, low carb lunch, no cook, quick keto meal

Prep Time 15

Total Time 15

Servings wraps

Calories 210kcal

Equipment

Mixing bowl
fork
Cutting board
Chef's knife
measuring spoons
measuring cups
Spoon for filling wraps

Ingredients

For the keto tuna salad

2 cans tuna, drained well each can about 5 ounces, packed in water or olive oil
1/4 cup sugar-free mayonnaise
1/2 medium avocado, peeled and pitted ripe
1/3 cup celery, finely diced
2 tablespoons red onion, finely minced
1 tablespoon fresh dill, chopped or use 1 teaspoon dried dill
1 tablespoon lemon juice freshly squeezed
1/4 teaspoon garlic powder optional
1/4 teaspoon sea salt or to taste
1/8 teaspoon black pepper or to taste

Optional keto add-ins

2 tablespoons diced dill pickles or sugar-free relish optional
1 tablespoon capers, drained optional
1 teaspoon Dijon mustard optional, check for no added sugar
1/4 teaspoon hot sauce optional, to taste

For the lettuce wraps

8 large leaves romaine lettuce or butter lettuce washed and patted dry
1 tablespoon extra-virgin olive oil optional, for drizzling
4 slices lemon wedges for serving, optional

Instructions

Add the drained tuna to a mixing bowl and use a fork to break it into small flakes.
Add the mayonnaise and avocado to the bowl and mash the avocado with the fork, mixing until the tuna is well coated and the mixture looks creamy with a few small avocado chunks remaining if desired.
Stir in the celery, red onion, dill, lemon juice, garlic powder, salt, and pepper until everything is evenly combined and taste, adjusting seasoning with more salt, pepper, or lemon juice as needed.
If using optional keto add-ins like pickles, capers, Dijon mustard, or hot sauce, fold them into the tuna salad until just combined.
Lay the romaine or butter lettuce leaves on a plate or tray and pat dry again if they look damp so the filling adheres well.
Spoon the tuna salad evenly into the center of each lettuce leaf, dividing it among about eight leaves to make four generous wraps or more smaller wraps as desired.
Drizzle the filled wraps lightly with olive oil if using and garnish with extra dill or a squeeze from the lemon wedges just before serving.
Serve the keto tuna salad lettuce wraps immediately or refrigerate the tuna salad separately and assemble the wraps just before eating for the best texture.

Notes

For meal prep, store the tuna salad in an airtight container in the refrigerator for up to 3 days and keep the washed, dried lettuce leaves wrapped in paper towels in a separate container so they stay crisp. If your avocado is very ripe and soft, the tuna salad will be creamier, so you may wish to reduce the mayonnaise slightly or add a little more tuna to balance the texture. To keep net carbs low, choose sugar-free mayonnaise, Dijon mustard, and pickles, and avoid sweet relishes or condiments with added sugar. If serving as an appetizer or snack, use smaller lettuce leaves to create bite-size cups and secure them with toothpicks if needed for easy handling. This recipe is naturally gluten free and works well alongside sliced cucumbers, olives, or a simple green salad for a complete keto meal.

Nutrition