Make the perfect tuna wrap with creamy tuna salad and fresh crunchy vegetables! This easy, healthy, protein-packed lunch recipe takes just 15 minutes to prepare.
Tuna might be underrated, but it’s a big win in my book! A cheap protein that requires no cooking and is pantry stable for years? Sign me up. This tuna wrap recipe is a fun, tasty way to mix up your healthy lunch routine: no cooking required.
I love that it transforms humble canned tuna into something that feels almost gourmet. I’ve tested several variations on this theme and this recipe consistently delivers on three key factors: flavor, texture, and convenience. Unlike my Mediterranean tuna salad, which can be too wet for wraps, this version strikes the perfect balance of creaminess without making the wrap soggy!
The perfect tuna salad foundation
Everyone does a tuna wrap differently. This one is a spin on my classic tuna salad filling, paired with crunchy veggies and rolled up in a wrap. I use white meat tuna because it has a cleaner flavor and firmer texture that holds up well in wraps. Here’s my approach to building layers of flavor:
Texture elements: Finely diced celery provides essential crunch, while green onions add a mild bite that’s less overwhelming than regular onions. The dill pickles contribute both texture and that essential tangy element that brightens the entire mixture.
Flavor builders: I combine mayonnaise with Dijon mustard instead of using mayo alone. The mustard adds complexity and prevents the salad from tasting flat. Dried dill adds a pickle flavor and adds an herbal note.
The secret ingredient: My secret is a tablespoon of Parmesan cheese! It might seem small, but it’s what sets this tuna salad apart.
Tips for buying canned tuna
Canned tuna has gotten somewhat of a bad rap over the years, but there’s lots that’s good about this healthy fish! Here are a few things to note when you’re shopping for tuna:
- Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
- Buy BPA free cans. Look for cans that are BPA free. Alternatively, some tuna is now sold in BPA free pouches.
- Oil packed or water packed work. Some canned tuna comes packed in oil, whereas others are packed with water. Either works, but drain the can before using.
Mastering the wrap technique
The difference between a good tuna wrap and a great one often comes down to assembly technique. I’ve learned through many soggy failures that there’s a specific method that works best:
Always use 10-inch burrito-sized tortillas: Smaller wraps don’t have enough surface area to contain the filling properly, and they’re much harder to roll.
Layer strategically: Start with lettuce as your base layer—this creates a moisture barrier. Add the cabbage and pepper strips next, then top with the tuna salad. This layering prevents the wet ingredients from directly touching the tortilla.
Use the burrito rolling method: Use the burrito-style folding technique: fold in the sides first, then roll tightly from the bottom. Don’t overfill—it’s better to use slightly less filling and have a wrap that holds together.
Creative variations and substitutions
There are lots of ways to vary this tuna wrap recipe! Use your favorite tuna salad recipe, or add different veggies to the mix. Here are a few more ideas:
- Add a spread to the tortilla, like flavored cream cheese, goat cheese, avocado sauce, hummus, or other spreads
- Use a different tuna salad like my avocado tuna salad (just make sure it’s creamy and not watery; use a slotted spoon for serving)
- Add pickled vegetables like pickled onions, pickled peppers or pickled jalapenos
Storage and make ahead info
Another important thing to know about tuna wraps is storage instructions. Here’s what to know:
- Tuna wraps can make the tortillas soggy over time. For this reason, I recommend making it only up to 8 hours in advance.
- Wrap the tuna wrap in parchment paper or wax paper for storage. Do not store the wraps in plastic: it retains moisture and makes the them soggy.
- Or, refrigerate all components separately and assemble before serving. Make the tuna salad and chop the veggies, then store them in separate containers. Roll up the tortilla when you’re ready to serve. This works great for office desk lunches! But it should also work if you make the wrap in the morning and store in parchment paper.
Frequently asked questions
Sogginess usually results from excess moisture in ingredients or improper storage. Always drain tuna thoroughly, pat vegetables dry, and wrap in paper rather than plastic.
Yes, but with limitations. Properly wrapped in parchment paper, they stay fresh for up to 8 hours refrigerated. For longer storage, prepare components separately and assemble when ready to eat.
I recommend 10-inch flour tortillas for the best flavor and flexibility. Whole grain or grain free options work well too, but avoid smaller tortillas—they’re too difficult to roll properly.
Don’t overfill, ensure ingredients aren’t too wet, roll tightly, and wrap immediately in parchment paper. Let it rest for a few minutes before slicing to help everything set.
Easy Tuna Wrap
Pin Recipe
Print RecipeA tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 wraps
- Category: Lunch
- Method: No Cook
- Cuisine: Lunch
Ingredients
- 1 5-ounce can white meat tuna
- ¼ cup finely chopped celery
- ¼ cup finely chopped green onion
- ¼ cup finely chopped dill pickles
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon dried dill
- ¼ teaspoon kosher salt
- 1 tablespoon shredded or grated Parmesan cheese (optional)
- 2 handfuls chopped romaine lettuce
- 1/4 red cabbage, shredded
- 1/2 red pepper, sliced into strips
- 2 10-inch burrito style wraps
Instructions
- Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
- Use a fork to mix together the tuna, chopped celery, green onion, dill pickles, mayonnaise, Dijon mustard, dried dill, and kosher salt. Add the Parmesan cheese if desired (it really steps it up a notch!).
- Place an even layer of lettuce on a tortilla, and top it with some of the red cabbage and red pepper. Place half of the tuna salad filling on top (see the photo).
- Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. (A small amount filling may come out after rolling.) Slice the wrap in half.
- Eat immediately, or wrap it up in parchment or wax paper for storage and refrigerate until serving, up to 8 hours. (Do not wrap in plastic, or the wrap becomes soggy. To make ahead, you can also pack the tuna salad and chopped veggies in separate containers and refrigerate, then assemble the wrap directly before serving.)
Other tuna recipes to try
It might sound straight out of the 1960’s, but there’s so much to do with a can of tuna! This versatile protein is perfect for making tasty lunches and simple dinners. Here are a few of our favorites:
- Try our favorite 17 Tuna Recipes for Easy Meals
- Grab our favorite Classic Tuna Melt
- Go for Tuna Burgers or Tuna Patties (aka Tuna Cakes!)
- Go classic with Tuna Pasta Salad
from A Couple Cooks https://ift.tt/Kv8WwNy
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