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.
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.