Keto Creamy Dill Tuna Salad Wraps give you a fast low-carb lunch made with tuna, mayo, dill, and crunchy lettuce instead of bread. These Keto Creamy Dill Tuna Salad Wraps are cold, packable, high-fat, and perfect for meal prep, office lunches, or easy macro-friendly eating without carbs.

About This Recipe

Keto Creamy Dill Tuna Salad Wraps turn a classic American tuna salad into a low-carb wrap that you can eat cold, pack for work, and assemble in under two minutes. Instead of bread, tortillas, or even low-carb flatbreads, the filling goes straight into lettuce. That keeps carbs near zero and avoids grainy, dry substitutes. The texture comes from three things: mayo for creaminess, dill for sharp flavor, and diced celery for crunch.

Tuna salad is a U.S. lunch standard because it delivers protein and fat without cooking. You open a can, drain, mix, and eat. This recipe keeps the formula clean — no pickles, no sugar, no mustard, no unnecessary fillers — just tuna, mayonnaise, dill, salt, pepper, and celery. The seasoning is deliberate: dill gives a sharper herb note that balances mayo’s fat. If you want acid, a splash of lemon juice is enough. The whole recipe is portion-controlled so a single can of tuna makes two full lettuce wraps.

The meal is deliberately cold so you don’t melt the lettuce, and because American keto eaters bring tuna to work more than any hot lunch. You store the tuna mixture separately, assemble wraps when you’re ready, and nothing gets soggy. The fat is high enough that you don’t need cheese, avocado, or extra filler. It works as lunch, snack, or a high-protein post-gym option. Tuna also hits macros without relying on nuts, oils, or cream-cheese desserts.

Variations are simple. Swap tuna for canned chicken. Swap romaine for iceberg. Add more dill if you want stronger herb profile. The recipe stays clean, cheap, and macro-friendly. The serving runs high fat, moderate protein, and minimal carbs — exactly how an American keto lunch is structured

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Why You’ll Love This Recipe

• Zero-carb wrap format
• Cheap, fast, and realistic
• Cold lunch for office or meal prep
• High-fat satisfaction
• No bread alternatives
• Adjustable dill intensity
• No cooking
• Works as snack or lunch

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Ingredients

• 1 (5-oz) can tuna in water, drained
• 2 tbsp mayonnaise
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• 1 tbsp finely diced celery
• 1/4 tsp lemon juice (optional)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 large lettuce leaves (romaine or iceberg)

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Instructions

1. Combine tuna, mayonnaise, dill, celery, lemon juice, salt, and black pepper in a bowl.
2. Stir until creamy.
3. Spoon the tuna into 2 large lettuce leaves.
4. Serve cold

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Nutrition (per serving)

• Calories: ~170
• Fat: ~14 g
• Protein: ~11 g
• Net Carbs: ~1 g

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FAQ

• Can I make this ahead for meal prep?
  Yes. Mix the tuna and store it in a sealed container for 2–3 days. Keep the lettuce separate, because refrigeration collapses the leaves. Assemble right before eating to maintain crunch.
• Can I swap tuna for canned chicken?
  Yes. Canned chicken produces the same creamy texture when mixed with mayo and dill. It tastes milder than tuna and absorbs seasoning faster, so salt and pepper may need adjustment.
• Can I use dried dill instead of fresh?
  Yes. Use about one-third of the fresh amount. Dried dill is stronger and distributes faster in mayo, so the flavor becomes more concentrated and doesn’t require resting time.
• How do I lower the carbs even more?
  Remove the celery and skip lemon juice. Lettuce contributes minimal carbs, so reducing vegetables is the only meaningful adjustment. Nothing else in the recipe adds measurable carbs.
• Can I scale this for multiple servings?
  Yes. Multiply each ingredient equally. Canned tuna scales cleanly and maintains texture, and the herb-to-mayo ratio remains consistent. Lettuce boats increase in proportion without affecting taste

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Variations & Substitutions

• Replace tuna med canned chicken
• Add extra dill for sharper flavor
• Swap romaine for iceberg
• Add a dash of onion powder
• Increase mayo for more fat
• Add 2–3 chopped olives for salt

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Serving Suggestions

• Serve with pickles
• Pair with sparkling water
• Eat as a cold office lunch
• Add avocado for more fat

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Tuna Avocado Bowl
• Chicken Caesar Salad Wraps

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