This tuna and egg breakfast wrap is fresh, creamy, and packed with protein — the kind of quick breakfast that keeps you full until lunch. Crisp cucumber, finely diced onion, and a hard-boiled egg come together with cream cheese in a warm toasted flatbread. If you love tuna for breakfast, try our Tuna and Egg Sandwich on Toasted Bread or the lighter Tuna and White Bean Dinner Salad next.
Ingredients
- 1 roti or flatbread
- 1 can tuna in its own juice, drained
- 1/2 cucumber, diced
- 1 egg, hard-boiled
- 1/4 onion, finely diced
- 2 tbsp cream cheese
Instructions
- Toast the flatbread in a skillet on both sides.
- Dice the cucumber and onion; chop the boiled egg.
- Mix everything in a bowl with the cream cheese.
- Spread over one half of the flatbread, fold, and enjoy.
Tips
- Toast the flatbread until it is lightly golden on both sides so it holds the filling without tearing.
- Dice the cucumber and onion finely so every bite gets a little crunch.
- Drain the tuna well so the wrap stays creamy, not soggy. Canned tuna is a lean, protein-rich choice — you can check its nutrition profile at the USDA.
Nutrition
Per 100 g: 150 kcal, protein 13.8 g, fat 4.3 g, carbs 14 g.