I grew up eating tuna straight from the can, then graduated to this tidy, cheesy, hand-held upgrade: the tuna melt wrap. It’s a quick, flavor-forward twist on the classic tuna melt—perfect for rushed weeknights, packed lunches, or lazy weekend brunches. With simple pantry staples and one skillet optional step, it gives you all the gooey cheese and savory tuna goodness without the bread crumbs or fuss.

Why you’ll love this dish

This wrap balances creamy, tangy, and crunchy in under 15 minutes. It’s budget-friendly, kid-approved, and easy to customize—swap the mayo for Greek yogurt, add extra crunch with celery, or make it warm and toasty on the griddle. It’s also portable, so it’s a smart choice for work lunches or picnics.

“A pantry-friendly winner—melty cheese, bright mustard, and just enough crunch. My go-to when I need a satisfying lunch fast.”

Quick reasons to reach for this recipe:

Ready in about 10–15 minutes with one can of tuna.
Low cost per serving and easy to scale up.
Fulfills cravings for a tuna melt but lighter and easier to eat on the go.
Kid-friendly while still satisfying adults—add a little Dijon for grown-up depth.

If you like experimenting with tuna-based recipes, you might also enjoy this take on tuna melt patties for a different texture and presentation: tuna melt patties recipe.

How this recipe comes together

This section gives a quick, stepwise sense of the process so you know what to expect before you start:

Drain and flake the tuna so you don’t end up with a soggy wrap.
Stir together mayo (or Greek yogurt) and mustard to make a creamy binder.
Fold in shredded cheese and chopped veggies for texture and flavor.
Spoon the mixture down the center of tortillas, add greens if you like, and roll.
Eat fresh or toast in a skillet for a warm, melty finish.

Gather these items

What you’ll need:

1 can tuna, drained (5–6 oz typical)
2 tablespoons mayonnaise (or Greek yogurt) — Greek yogurt cuts calories and adds tang
1 tablespoon mustard (Dijon, yellow, or whole grain) — Dijon gives depth, yellow keeps it classic
1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice)
1/2 cup chopped vegetables (celery, red onion, bell pepper, or a mix)
Salt and pepper to taste
2 large tortillas (flour or whole wheat)
Lettuce or spinach leaves (optional for freshness and crunch)

Notes and substitutions:

Make it lighter: swap mayo for plain Greek yogurt or use half mayo/half yogurt.
Dairy-free: use a vegan shredded cheese or omit the cheese and toast the wrap with a smear of dairy-free spread.
Add texture: chopped pickles or capers give a briny lift.

Step-by-step instructions

Drain and flake the tuna into a medium bowl. Use a fork to break it into small flakes so the filling distributes evenly.
Add mayonnaise and mustard. Stir until the mixture is creamy and uniform. Taste as you go—a little more mustard brightens the flavor.
Fold in shredded cheese and chopped vegetables. Season with salt and pepper and adjust to taste.
Lay the tortillas flat on a clean surface. Spoon half the tuna mixture down the center of each tortilla in a long line.
If you like extra crunch, place a layer of lettuce or spinach leaves over the tuna line. This also helps prevent sogginess.
Roll each tortilla tightly, tucking the sides in as you go to create a neat wrap.
Slice the wraps diagonally and serve immediately, or wrap in foil for an on-the-go meal.
For a warm melt: heat a nonstick skillet over medium with a little butter or oil. Toast the rolled wrap seam-side down for 1–2 minutes per side until golden and the cheese softens. Press gently with a spatula to help the cheese meld.

Best ways to enjoy it

Pair the wraps with:

A crisp green salad or crunchy slaw to balance the creaminess.
Oven fries, sweet potato chips, or a handful of pickles for a classic diner vibe.
Tomato soup for a comforting combo—dip the wrap and enjoy the melted cheese.

Serve sliced on a platter for a casual lunch spread, or pack whole wrapped in foil for easy transport.

Storage and reheating tips

Refrigeration: Store wrapped or in an airtight container for up to 2 days. Because of the mayo/greek-yogurt and tuna, keep it chilled and consume within this window for best safety and quality.
Freezing: I don’t recommend freezing filled wraps—the tortilla and veggies become soggy on thawing. Instead freeze the tuna filling separately (up to 1 month) in a freezer-safe container; thaw overnight in the fridge and assemble when ready.
Reheating: For a warm wrap, re-toast in a skillet over medium heat for 2–3 minutes per side, or use a panini press. Microwaving works but can make the tortilla chewy—toast briefly after microwaving to restore texture.

Pro chef tips

Drain the tuna well: press with the back of a spoon or use a sieve and paper towel. Wet tuna dilutes flavor and makes wraps soggy.
Shred the cheese finely so it melts quickly when you toast the wrap.
Keep a dry layer (lettuce or spinach) between the filling and tortilla to reduce sogginess if you’re making these ahead.
If you like heat, add a pinch of cayenne or a few drops of hot sauce to the filling—it brightens the overall profile.
Prefer a faster warm option? Try heating finished wraps briefly in an air fryer for a crisp exterior—this method works well for many handhelds and is similar in approach to my favorite air fryer chicken wraps: air fryer chicken wraps.

Creative twists

Mediterranean: swap mustard for lemon juice, add chopped olives, feta instead of cheddar, and a sprinkle of oregano.
Spicy Sriracha tuna: mix Sriracha into the mayo, add sliced cucumber and scallions for freshness.
Avocado melt: fold in mashed avocado instead of mayo for creamy richness—this is similar in spirit to other avocado-melt sandwiches like this chicken avocado melt inspiration.
Open-faced: skip the roll and serve on toasted bread for a more traditional tuna melt experience.
Low-carb: use large lettuce leaves or a low-carb tortilla to keep carbs down.

Helpful answers

Q: How long does tuna salad filling last in the fridge?
A: With mayonnaise or Greek yogurt, store homemade tuna salad in an airtight container in the refrigerator and use within 2 days. Always smell and check the texture before eating—if it smells off or looks separated, discard.

Q: Can I make these ahead for lunches?
A: Yes. Assemble without adding very watery ingredients (like tomatoes). Wrap tightly in foil or cling film. Toast in a skillet for a minute if you want the cheese melty before serving. Keep refrigerated and eat within 24–48 hours for best texture.

Q: Is it safe to use tuna straight from a can with mayo?
A: Yes—canned tuna is cooked during the canning process. The safety consideration is the mayonnaise or yogurt: keep the assembled wrap refrigerated and don’t leave it more than 2 hours at room temperature (1 hour if above 90°F/32°C).

Q: What’s the best tuna to use?
A: Light tuna (usually skipjack) is milder and flakier; albacore has larger flakes and a meatier texture. Choose canned tuna packed in water for a lighter wrap, or oil-packed for richer flavor—just drain well.

Q: How can I make this dairy-free or vegan?
A: Use a plant-based mayo and vegan shredded cheese or omit the cheese entirely and add sliced avocado for creaminess.

Conclusion

If you want more takes on the tuna melt concept or visual step-by-step inspiration, check out this long-form version at Tuna Melt Wrap – Nibble and Dine. For a chef-driven, hearty approach to the same idea, see the Ultimate Tuna Melt Wrap | Somebody Feed Seb.

Tuna Melt Wrap

A quick and portable twist on the classic tuna melt, this wrap combines savory tuna, creamy cheese, and crunchy vegetables for a delightful meal in under 15 minutes.

Prep Time 10

Cook Time 3

Total Time 13

Serving Size wraps

Ingredients

Tuna Filling

1 can tuna, drained (5–6 oz typical) Light tuna (usually skipjack) is milder and flakier.
2 tablespoons mayonnaise (or Greek yogurt) Greek yogurt cuts calories and adds tang.
1 tablespoon mustard (Dijon, yellow, or whole grain) Dijon gives depth, yellow keeps it classic.
1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice) Shred finely so it melts quickly when toasted.
1/2 cup chopped vegetables (celery, red onion, bell pepper, or a mix) For texture and flavor.
to taste salt and pepper Season to adjust flavor.

Wrap

2 large tortillas (flour or whole wheat) For wrapping the tuna filling.
to taste lettuce or spinach leaves Optional for freshness and crunch.

Instructions

Preparation

Drain and flake the tuna into a medium bowl.
Add mayonnaise and mustard, stirring until creamy and uniform.
Fold in shredded cheese and chopped vegetables. Season with salt and pepper.

Assembling

Lay the tortillas flat and spoon half the tuna mixture down the center of each tortilla.
If desired, place a layer of lettuce or spinach leaves over the tuna line.
Roll each tortilla tightly, tucking the sides in as you go.
Slice the wraps diagonally and serve immediately or wrap in foil for transport.

Toasting (optional)

Heat a nonstick skillet over medium with a little butter or oil.
Toast the rolled wrap seam-side down for 1-2 minutes per side until golden and the cheese softens.

Notes

For a lighter option, swap mayo for Greek yogurt or use vegan cheese. Best consumed within 2 days if refrigerated.