Mediterranean Tuna Wraps

Tuna salad does not have to involve enough mayonnaise to qualify as masonry compound. Here, hummus does most of the creamy work, while lemon juice, cucumber, roasted red peppers, Kalamata olives, and red onion turn canned tuna into something bright, salty, crunchy, and considerably less beige. The filling takes only a few minutes to mix, but the wrap itself deserves a little engineering. Spread the tuna mixture across a flour tortilla or lavash, add baby spinach and crumbled feta, then fold the bottom up, tuck the sides in, and roll forward tightly. This is not the moment for optimism. A loose wrap will absolutely open in your lap at lunch and behave like the structural failure it is. The contrast is what keeps these from feeling like meal-prep duty: creamy hummus, briny olives, sweet roasted pepper, cool cucumber, sharp onion, feta, lemon, and spinach all around the tuna. Cut the wraps on the diagonal if you want them to look civilized, or leave them whole if you are eating over the sink with one hand. Either way, they hold up well enough to pack ahead without turning lunch into a sad sandwich emergency.