Tuna Salad Wrap

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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.

Prep Time10

Total Time10

Course: lunch, Main Course, Salad

Cuisine: American

Servings:

Calories: 372kcal

Author: Kathleen Higashiyama

Equipment

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.

Tuna Wrap Tips

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