A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.
Tuna might be underrated, but it’s a big win in our book! A cheap protein that requires no cooking and is pantry stable for years? Sign us up. This tuna wrap recipe is a fun, tasty way to mix up your lunch routine: no cooking required. It’s bursting with flavor, featuring a zingy tuna salad filling and fresh, crunchy veggies. Roll it all up in a tortilla and you’re ready for an easy healthy lunch or a simple, no-cook dinner. Here’s what you’ll need for a killer tuna wrap!
Ingredients in this tuna wrap recipe
Everyone does a tuna wrap differently. Ours is a spin on our classic tuna salad filling, paired with crunchy veggies and rolled up in a wrap. Keep in mind: you’ll need good creamy tuna salad for this one: we tried it with our Mediterranean tuna salad and it soaked through the wrap. Mix up the tuna salad filling, then add your favorite crunchy veg! Here’s what you’ll need:
White meat tuna
Dried dill and salt
10-inch burrito style wraps
Tips for buying canned tuna
Canned tuna has gotten somewhat of a bad rap over the years, but there’s lots that’s good about this healthy fish! Here are a few things to note when you’re shopping for tuna:
Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
Buy BPA free cans. Look for cans that are BPA free. Alternatively, some tuna is now sold in BPA free pouches.
Oil packed or water packed work. Some canned tuna comes packed in oil, whereas others are packed with water. Either works, but drain the can before using.
Important: use burrito sized wraps!
Another important thing for this tuna wrap recipe: use burrito-sized tortillas that are at least 10-inches in diameter. Wraps that are smaller are very difficult to roll and don’t fit much filling. They don’t have as nice of a look as with the large tortilla.
Also, this recipe tastes best with a flour tortilla! You can use a low carb or gluten-free wrap, but some of these types of wraps don’t have satisfying flavor. Only use it if you have a brand you love (feel free to let us know suggestions in the comments below!).
Tuna wrap variations
There are lots of ways to vary this tuna wrap recipe! Use your favorite tuna salad recipe, or add different veggies to the mix. Here are a few more ideas we love:
Tuna wrap storage and make ahead info
Another important thing to know about tuna wraps is storage instructions. Here’s what to know:
Tuna wraps can make the tortillas soggy over time. For this reason, we recommend making it only up to 8 hours in advance.
Wrap the tuna wrap in parchment paper or wax paper for storage. Do not store them in plastic! It retains moisture and causes the wraps to become soggy.
Another make-ahead option is refrigerating all components separately. Make the tuna salad and chop the veggies, then store them in separate containers. Roll up the tortilla when you’re ready to serve. This works great for office desk lunches! But it should also work if you make the wrap in the morning and store in parchment paper.
More tuna recipes
It might sound straight out of the 1960’s, but there’s so much to do with a can of tuna! This versatile protein is perfect for making tasty lunches and simple dinners. Here are a few of our favorites:
1 tablespoon shredded or grated Parmesan cheese (optional)
2 handfuls chopped romaine lettuce
1/4 red cabbage, shredded
1/2 red pepper, sliced into strips
2 10-inch burrito style wraps
Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
Use a fork to mix together the tuna, chopped celery, green onion, dill pickles, mayonnaise, Dijon mustard, dried dill, and kosher salt. Add the Parmesan cheese if desired (it really steps it up a notch!).
Place an even layer of lettuce on a tortilla, and top it with some of the red cabbage and red pepper. Place half of the tuna salad filling on top (see the photo).
Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. (A small amount filling may come out after rolling.) Slice the wrap in half.
Eat immediately, or wrap it up in parchment or wax paper for storage and refrigerate until serving, up to 8 hours. (Do not wrap in plastic, or the wrap becomes soggy. To make ahead, you can also pack the tuna salad and chopped veggies in separate containers and refrigerate, then assemble the wrap directly before serving.)