Rediscover the simple joy of a perfectly made tuna salad wrap. Imagine a creamy, savory tuna salad, packed with just the right amount of crunch, all rolled up with crisp lettuce and juicy tomato in a soft, pliable tortilla. It’s the ultimate quick and easy lunch—dependable, delicious, and ready in minutes. This recipe elevates the classic with a few simple touches that make all the difference.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 2
Ingredients:
For the Tuna Salad:
- 2 cans (5 oz each) solid white albacore tuna in water, drained very well
- ⅓ cup mayonnaise
- 1 celery stalk, finely chopped
- ¼ red onion, finely chopped
- 1 tbsp sweet pickle relish
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
For Assembly:
- 2 large (10-inch) flour tortillas
- 1 cup crisp lettuce, like romaine or iceberg, chopped or whole leaves
- ½ ripe tomato, diced
Instructions:
- Make the Tuna Salad: In a medium bowl, flake the well-drained tuna with a fork. Add the mayonnaise, finely chopped celery, red onion, sweet pickle relish, and Dijon mustard.
- Mix and Season: Stir all the ingredients together until they are well combined. Season with salt and pepper to your taste.
- Warm the Tortillas (Optional but Recommended): Warm the tortillas in a dry skillet over medium heat for about 20-30 seconds per side, or in the microwave for 10-15 seconds. This makes them softer and easier to roll without cracking.
- Assemble the Wrap: Lay a warm tortilla flat. Place a layer of lettuce down the center, leaving a 2-inch border at the top and bottom. Spoon half of the tuna salad mixture over the lettuce, followed by half of the diced tomatoes.
- Roll it Up: Fold in the sides of the tortilla first. Then, starting from the bottom, tightly roll the tortilla up to create a snug wrap.
- Serve: Slice the wrap in half diagonally and serve immediately. Repeat the process for the second wrap.
Recipe Notes:
- Drain Your Tuna Well: This is the most important step for preventing a soggy wrap. Press the lid of the can firmly against the tuna to squeeze out as much water as possible before flaking it.
- The Perfect Crunch: The finely chopped celery and red onion are key to a great texture. Make sure they are chopped small enough to be incorporated evenly throughout the salad.
- Tuna Variations: Solid white albacore tuna provides a firmer, meatier texture. However, chunk light tuna also works well. For a richer flavor, you can use tuna packed in oil, just be sure to drain it thoroughly.
- Get Creative with Add-ins: Feel free to customize your tuna salad. Add in chopped pickles, capers, fresh dill, or a squeeze of fresh lemon juice for extra brightness.
- Make-Ahead Tip: The tuna salad mixture can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Assemble the wraps just before serving to keep the tortilla from getting soggy.
There you have it—a simple, classic, and completely satisfying lunch that never fails to hit the spot. This tuna salad wrap is the perfect solution for a quick meal, whether you’re at home or packing a lunch to go. We hope this becomes your new favorite way to enjoy a timeless classic! Enjoy!
Estimated Nutritional Information (per wrap)
Calories: 540; Protein: 36g; Fat: 26g (Saturated Fat: 5g); Carbohydrates: 38g; Fiber: 3g; Sugar: 5g; Sodium: 1100mg.
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
