Tuna Melt Wrap
A creamy and savory Tuna Melt Wrap filled with a tangy sauce, flaky tuna, and melty cheese, all wrapped in a whole wheat tortilla. Perfect for a quick lunch or busy weeknight dinner.
Ingredients
For the Base
- 1 can canned tuna, drained Use chunk light or albacore based on budget and flavor.
For the Sauce
- 2 tablespoons mayonnaise Can be swapped for Greek yogurt.
- 1 tablespoon Dijon mustard Can substitute with yellow mustard or whole-grain mustard.
- to taste Salt and pepper Add in small amounts and taste as you go.
For the Filling
- 1/4 cup shredded cheese (cheddar or mozzarella) Cheddar for sharpness, mozzarella for stretch.
To Serve
- to taste Lettuce or spinach leaves Baby spinach adds iron; romaine adds crunch.
- 1 Sliced tomato Keep tomatoes thinly sliced to maintain texture.
Instructions
Preparation
- In a bowl, combine the drained tuna, mayonnaise, Dijon mustard, shredded cheese, and salt and pepper. Mix until evenly combined.
- Lay the whole wheat wrap flat and layer lettuce or spinach on top, leaving about an inch clear at the top edge.
- Spread the tuna mixture in a line down the center of the wrap and add sliced tomatoes on top.
- Fold the bottom edge up over the filling, tuck in the sides, and roll tightly toward the top edge.
- Slice the wrap in half and serve immediately, or wrap it up for meal prep. Optionally, heat in a skillet for 1–2 minutes per side to melt cheese.
Notes
Drain tuna well to avoid sogginess; keep tomatoes separate if preparing in advance. Wraps can be stored in the refrigerator for up to 2 days.