Tuna Melt Wrap
I first tried this tuna melt wrap on a busy weekday when pantry odds and ends needed taming — and it instantly became my go-to lunch. It’s a handheld, protein-rich wrap that combines drained canned tuna, creamy mayo, a hit of mustard, melty cheese, crunchy veggies, and a sturdy tortilla. Make it for a quick office lunch, a school picnic, or a light dinner; it’s portable, inexpensive, and endlessly adaptable. For a different melt inspiration, you might like this closely related chicken recipe I often pair with tuna wraps: https://usa.mixmirth.com/melt-in-your-mouth-chicken-recipe/.
Why you’ll love this dish
This wrap hits a lot of practical cooking sweet spots: it comes together in under 10 minutes, uses pantry staples, and pleases kids and adults alike. It’s perfect when you want something more substantial than a salad but don’t want to turn on the oven. Use it as a quick weekday lunch, a picnic staple, or a travel-ready meal — wrap it in foil and toss it in a bag.
“The perfect weeknight wrap: flavorful, portable, and ready in a flash.”
You’ll also appreciate how forgiving the recipe is. Swap the mayo for Greek yogurt for tang and protein, use different cheeses for flavor shifts, or add crunchy pickles if you like extra bite. And if you want a warm, melty version, a quick toast in a hot skillet gives it that cheesy “melt” vibe.
For another handheld option to serve alongside, see this melt recipe that pairs well with a simple salad: https://usa.mixmirth.com/melt-in-your-mouth-chicken-recipe/.
How this recipe comes together
Before you start: drain the tuna well so the filling isn’t watery. Mix the tuna with mayo and mustard to bind it, fold in cheese and veggies for texture, then spread on tortillas and roll tightly. Optionally add greens for freshness. If you want it warm, briefly sear the rolled wrap in a skillet or press in a panini press to melt the cheese.
This overview helps you know the flow: mix → assemble → roll → serve or heat.
Gather these items
- 1 can tuna, drained (5–6 oz typical)
- 2 tablespoons mayonnaise (or Greek yogurt)
- 1 tablespoon mustard (Dijon, yellow, or whole grain)
- 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)
Substitution notes: use avocado mashed instead of mayo for a dairy-free binder, or swap mustard types to control heat. For lower sodium, rinse tuna lightly and use low-sodium mayo.
How to prepare it
- Drain the tuna thoroughly and flake it into a medium bowl.
- Add mayonnaise and mustard. Stir until creamy and combined.
- Fold in shredded cheese and chopped vegetables. Season with salt and pepper. Taste and adjust.
- Lay out the tortillas on a flat surface.
- Divide the tuna mixture evenly, spreading it into a line down the center of each tortilla.
- If using, place a layer of lettuce or spinach over the tuna for extra crunch.
- Roll each tortilla tightly, tucking in the sides as you go to form a secure wrap.
- Slice the wraps in half on the diagonal and serve immediately, or wrap in foil for an on-the-go meal.
If you want a warm melt: heat a nonstick skillet over medium heat with a little butter or oil. Place the rolled wrap seam-side down and toast 1–2 minutes per side until golden and the cheese softens.
Best ways to enjoy it
Serve these wraps with simple sides to balance texture and temperature:
- A crisp mixed green salad or coleslaw for freshness.
- Oven-baked sweet potato fries or kettle chips for crunch.
- Pickle spears or pickled onions to cut the richness.
- A bowl of tomato soup for a nostalgic hot pairing.
For a party platter, slice the wraps into 2-inch rounds and serve with toothpicks — they’re perfect for grazing. If you want a bolder flavor profile, add a smear of pesto or a few sliced pickled jalapeños before rolling.
I often pair these with a warming roast or another handheld; see this complementary melt recipe for ideas: https://usa.mixmirth.com/melt-in-your-mouth-chicken-recipe/.
Storage and reheating tips
- Refrigerate: Store wrapped in airtight containers or foil for up to 2 days. The tortilla can soften after a day because of moisture from the filling. Keep greens separate if you plan to store for longer.
- Freeze: I don’t recommend freezing assembled wraps—tortillas and mayo-based fillings degrade in texture. Instead, freeze the tuna mixture in a freezer-safe container for up to 2 months, then thaw and assemble.
- Reheat: For a warm wrap, unwrap and toast in a skillet or oven at 350°F (175°C) for 8–10 minutes until heated through and the cheese softens. Avoid microwaving for long periods; it makes the tortilla rubbery.
Food safety: use canned tuna within its best-by date and keep cold foods chilled below 40°F (4°C). Discard tuna-based sandwiches left at room temperature longer than 2 hours (1 hour if above 90°F/32°C).
Extra advice
- Drain thoroughly: Excess liquid from the tuna will make the wrap soggy. Press the can with a fork or use a fine-mesh sieve.
- Cheese choice: Fully shredded cheese melts faster than block slices; if you prefer slices, place them directly against the tuna for even melting.
- Tighter roll: Fold in the sides first, then roll from the bottom to avoid spillage.
- Make ahead: Mix the tuna filling up to a day ahead and store separately. Assemble just before serving to keep tortillas fresh.
- Kid tip: For picky eaters, puree veggies into the tuna mixture so the texture is uniform.
For more lunch-saving tips and a related ready-to-eat recipe, you might find this helpful: https://usa.mixmirth.com/melt-in-your-mouth-chicken-recipe/.
Recipe variations
- Spicy Tuna Melt Wrap: Add Sriracha or chipotle mayo and swap bell pepper for pickled jalapeños.
- Mediterranean Twist: Use olive oil–based mayo, add chopped olives, capers, and feta instead of cheddar. Use a spinach tortilla for color.
- Avocado Tuna Wrap: Replace mayo with mashed avocado and a squeeze of lime; add cilantro and red onion.
- Low-carb: Use a large lettuce leaf or low-carb tortilla. Reduce cheese for lower calories.
- Warm panini-style: Press the wrap in a panini maker until crispy and the cheese is fully melted.
Helpful answers
Q: How long does it take to make?
A: From start to finish about 10 minutes if the tuna is drained and the veggies are pre-chopped.
Q: Can I make this dairy-free?
A: Yes. Omit the cheese or use a dairy-free shredded cheese. Replace mayo with mashed avocado or a vegan mayo.
Q: Is it safe to eat the tuna salad the next day?
A: Yes, if stored in the refrigerator in an airtight container and used within 2 days. Assemble the wrap just before eating for best texture.
Q: Can I use fresh tuna instead of canned?
A: You can, but it changes the recipe. Cooked, flaked fresh tuna works — cool it completely before mixing with mayo to prevent warmth from breaking the emulsion.
Q: What’s the best way to keep the tortilla from getting soggy?
A: Add lettuce or a smear of cheese between the tuna and the tortilla as a barrier. Assemble just before eating when possible.
Conclusion
If you want to compare different takes on the classic, check the step-by-step version at Tuna Melt Wrap – Nibble and Dine for extra inspiration and photos. For a chef-driven spin on the concept and plating ideas, see Ultimate Tuna Melt Wrap | Somebody Feed Seb.
Tuna Melt Wrap
Ingredients
Method
- Drain the tuna thoroughly and flake it into a medium bowl.
- Add mayonnaise and mustard. Stir until creamy and combined.
- Fold in shredded cheese and chopped vegetables. Season with salt and pepper. Taste and adjust.
- Lay out the tortillas on a flat surface.
- Divide the tuna mixture evenly, spreading it into a line down the center of each tortilla.
- If using, place a layer of lettuce or spinach over the tuna for extra crunch.
- Roll each tortilla tightly, tucking in the sides as you go to form a secure wrap.
- Slice the wraps in half on the diagonal and serve immediately, or wrap in foil for an on-the-go meal.
- For a warm melt: heat a nonstick skillet over medium heat with a little butter or oil. Place the rolled wrap seam-side down and toast 1–2 minutes per side until golden and the cheese softens.
