Tuna Melt Wrap

A quick and protein-rich tuna melt wrap made with canned tuna, creamy mayo, and crunchy veggies, perfect for lunch or a light dinner.

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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Lunch, Snack

Cuisine: American

Calories: 350

Tuna Filling

1 can canned tuna, drained (5–6 oz typical) Drain thoroughly to avoid sogginess.
2 tablespoons mayonnaise (or Greek yogurt) Can substitute for Greek yogurt.
1 tablespoon mustard (Dijon, yellow, or whole grain) Adjust mustard type based on personal preference.
1/2 cup shredded cheese (cheddar, Monterey Jack, or your choice) Fully shredded cheese melts faster.
1/2 cup chopped vegetables (celery, red onion, bell pepper, or a mix) Use any combination for added crunch.
to taste salt and pepper

Wrap Components

2 large tortillas (flour or whole wheat) Can use low-carb tortillas as an alternative.
to taste lettuce or spinach leaves Optional for freshness and crunch.

Preparation

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.

Assembly

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.

Serving

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.

Store wrapped in airtight containers or foil for up to 2 days. Best if assembled just before eating to keep tortillas fresh.