Tuna Melt Wrap
A cozy and cheesy wrap filled with creamy tuna, tangy pickles, and melted cheese, perfect for quick dinners or gatherings.
Ingredients
For the Tuna Filling
- 2 cans tuna in water, drained and flaked Base of the filling.
- 1/4 cup mayonnaise or Greek yogurt Adds creaminess; use Greek yogurt for a lighter option.
- 1 tablespoon Dijon mustard Brightens the flavor.
- 2 tablespoons finely chopped red onion Adds a crunch and mild bite.
- 2 tablespoons chopped dill pickles or relish Provides acidity and texture.
- 1 stalk celery, finely diced Optional, for extra crunch.
- 1/4 cup shredded cheddar or Swiss cheese Melts beautifully; use sharp cheddar for more flavor.
For the Wraps
- 4 large flour tortillas or whole-wheat wraps Sturdy enough to hold the filling.
- to taste butter or olive oil For toasting.
- to taste salt and freshly ground black pepper For seasoning.
- optional a squeeze of lemon, chopped fresh parsley, or a pinch of paprika For garnish.
Instructions
Preparation
- In a medium bowl, combine drained tuna, mayonnaise (or yogurt), Dijon mustard, red onion, pickles, celery, a squeeze of lemon if using, and salt and pepper. Mix until well combined.
- Lay out a tortilla on a cutting board and spoon about 1/4 of the tuna mixture down the center, leaving a 1-inch border on the sides.
- Sprinkle a generous layer of shredded cheese over the tuna.
- Fold the sides in, then roll tightly from the bottom to create a neat cylinder.
Toasting
- Heat a skillet over medium heat and add a small pat of butter or a drizzle of olive oil.
- Place the wrap seam-side down and toast for 2–3 minutes until golden brown and crisp.
- Flip and toast the other side until the cheese is bubbling and the tortilla is speckled with brown spots.
Serving
- Let the wrap rest for 1 minute, then slice in half on the diagonal.
Notes
For variations, try mixing in sriracha for heat, using lettuce wraps for a low-carb option, or adding panko breadcrumbs for extra crunch. Serve with sides like a lemony arugula salad or kettle chips.