Tuna Salad Wrap is a versatile and healthy lunch that's ready in minutes! The crunchy, creamy tuna salad, crisp lettuce, and soft tortilla make it a light and satisfying meal, perfect for work, picnics, or a quick bite at home.
Tuna salad wraps are one of our go to weekday lunches. They have everything we are looking for: healthy, easy, and flavor-packed. We love to make a big batch of tuna salad then make wraps or sandwiches for days on end.
Looking for other delicious wrap and sandwich recipes? Try our chicken salad wrap, tamago sando, and tuna croissant sandwich!
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Why You'll Love This Tuna Wrap Recipe
- Taste - The combination of tuna salad, butter lettuce, and a warm tortilla is refreshing.
- Texture - The salad is creamy, the lettuce adds crunch, and the tortilla is tender.
- Effort - All you need to do is make the tuna salad then roll it in the wrap.
Key Ingredients
- Tuna packed in olive oil - Tuna packed in olive oil has a richer flavor. Just remember to drain it well.
- Celery - Celery adds a light crunch.
- Shallot - Shallot adds some sharpness.
- Fresh dill - Fresh dill is bright and herbaceous.
- Capers - Capers supply briny goodness.
- Lemon juice and zest - Lemon juice and zest a little citrus up the wrap.
- Dijon mustard - Dijon mustard is tangy and a little briny.
- Kewpie or regular mayonnaise - We prefer kewpie mayo for its rich flavor.
- Tortilla - We use a flour tortilla because we prefer the taste. But you can use whatever tortilla you like best.
See recipe card for quantities.
Substitutions and Variations
- Lettuce wrap - For a low-carb and gluten-free option, make a tuna lettuce wrap without the tortilla.
- Whole-wheat wrap - Enjoy this tuna salad in a whole wheat wrap for a healthier option.
- Spicy - Add in some Sriracha or follow our instructions for Spicy Kewpie Mayo for a little spice.
Tuna Wrap Instructions
- Prepare tuna - Add the tuna to a large mixing bowl and use a fork to break up the fish into small flaky pieces. (Photo 1)
- Make tuna salad - Then add the diced celery, minced shallot, chopped dill, capers, lemon zest and juice, dijon mustard, and mayonnaise to the tuna. Fold the ingredients together until combined. (Photo 2 and 3)
- Season to taste - Then season with salt and pepper to taste. (Photo 4)
- Add the filling - Place the tortilla on a flat surface and place 1-2 pieces of lettuce horizontally in the center of the tortilla. Then add a scoop of tuna salad and gently spread it out with the back of a spoon. (Photo 5)
- Roll the wrap - Using both hands, fold the outer edges of the tortilla inward, over the filling, about 1-2 inches. Then roll the bottom edge of the tortilla up tightly, tucking in the lettuce and tuna salad as you go. Tuck and roll the wrap closed until the seam is facing down. (Photo 6 and 7)
- Serve - Then cut in half and enjoy with a side salad or cornichons! (Photo 8)
Pro tip - Don’t overfill the wrap or it will make it difficult to roll and may cause it to fall apart.
Tuna Wrap Tips
- Use a large tortilla to make it easy to roll and prevent the ingredients from spilling out.
- Warm the tortilla to make it more pliable and easy to roll.
- Place your lettuce and tuna salad in the center of the wrap. This will make rolling the wrap easier and prevent the ingredients from spilling out.
Related Recipes
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📖 Recipe
Tuna Salad Wrap
Tuna Salad Wrap is a versatile and healthy lunch that's ready in minutes! The crunchy, creamy tuna salad, crisp lettuce, and soft tortilla make it a light and satisfying meal, perfect for work, picnics, or a quick bite at home.
Servings: 4
Calories: 372kcal
Equipment
- 1 knife
Ingredients
- 2 cans tuna packed in olive oil drained
- ½ cup celery diced, 1-2 celery stalks
- 1 small shallot minced
- 2 tablespoon fresh dill chopped
- 2 teaspoon capers
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon dijon mustard or to taste
- ½ cup kewpie mayo or regular mayo
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4-8 butter or romaine lettuce leaves
- 4 large flour tortillas
Instructions
- Make tuna salad - Add the tuna to a large mixing bowl and use a fork to break up the fish into small flaky pieces. Add the diced celery, minced shallot, chopped dill, capers, lemon zest and juice, dijon mustard, and mayonnaise to the tuna. Fold the ingredients together until combined. Season with salt and pepper to taste.2 cans tuna packed in olive oil, ½ cup celery, 1 small shallot, 2 tablespoon fresh dill, 2 teaspoon capers, 1 teaspoon lemon zest, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon dijon mustard, ½ cup kewpie mayo, Kosher salt, Freshly ground black pepper
- Add the filling - Place the tortilla on a flat surface and place 1-2 pieces of lettuce horizontally in the center of the tortilla. Add a scoop of tuna salad and gently spread it out with the back of a spoon.4-8 butter or romaine lettuce leaves
- Roll the wrap - Using both hands, fold the outer edges of the tortilla inward, over the filling, about 1-2 inches. Roll the bottom edge of the tortilla up tightly, tucking in the lettuce and tuna salad as you go. Tuck and roll the wrap closed until the seam is facing down. Cut in half and enjoy on its own, or with a side salad or cornichons.4 large flour tortillas
Notes
Storage
- This tuna wrap is best enjoyed fresh or the tortilla will get soggy. If you have leftovers, refrigerate the tortillas and tuna salad in separate air-tight containers for up to 3 days.
- Don’t overfill the wrap or it will be difficult to roll and will cause it to fall apart.
- Use a large tortilla. They are easier to roll and prevent the ingredients from spilling out. Warming it will also make it more pliable for rolling.
- Place your lettuce and salad in the center of the wrap to make it easy to roll and prevent the ingredients from spilling out.
Nutrition
Calories: 372kcal | Carbohydrates: 18g | Protein: 20g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 639mg | Potassium: 324mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2581IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 3mg
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