How to Make Creamy Avocado Tuna Salad Pinwheels
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In a bowl, mash avocado with Greek yogurt, lemon juice, garlic powder, salt, and pepper until smooth.
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Add tuna and mix well until fully combined.
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Lay tortillas flat and cover with a layer of spinach.
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Spread tuna mixture evenly over spinach, leaving a 1-inch border.
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Roll up tortillas tightly and slice each into 6-8 pinwheels.
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Arrange pinwheels on a plate and serve chilled.
Pro Tips for Perfect Creamy Avocado Tuna Salad Pinwheels
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of can tuna in water, drained, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Creamy Avocado Tuna Salad Pinwheels?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Creamy Avocado Tuna Salad Pinwheels?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for can tuna in water, drained?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy, gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.