Crispy Tuna Wrap (Print Version)
# Ingredients:
→ Filling Essentials
01 -
1/2 teaspoon of any mild-flavored oil (canola, vegetable, etc.)
02 -
A large tortilla or wrap (around 10 inches wide)
03 -
One can of tuna (5-ounce size), drained well
04 -
2 spoons of mayo
05 -
1 teaspoon of your favorite mustard
06 -
1 spoon of sweet pickle relish
07 -
1 tablespoon each of diced onion and celery
08 -
Salt and pepper for extra flavor
09 -
1/4 to 1/2 cup of shredded cheese or 1-2 slices of cheese
# Instructions:
01 -
Squeeze out all the liquid from the tuna and toss it into a mixing bowl. Add in the mayo, relish, mustard, diced veggies, and give it all a good stir. Sprinkle some salt and pepper until it tastes just right.
02 -
If your tortilla is stiff, stick it on a microwavable plate covered with a damp paper towel. Zap it for 15-20 seconds until it's soft and easy to fold.
03 -
Spread out the tortilla on a clean counter or plate. Sprinkle shredded cheese (or lay down cheese slices) over one half, leaving about an inch around the edges uncovered. Pile the tuna mix right on top of the cheese, keeping the same bare edge all around.
04 -
Tuck in the left and right sides first to close the ends. Then, fold the edge nearest you over the filling and roll it up tightly like a burrito, tucking the sides in as you roll.
05 -
Heat a skillet with a bit of oil on medium-low. Place the wrap seam-side down and let it cook for 3-4 minutes without moving it, pressing gently with a spatula. Flip and repeat till the other side is golden brown and the cheese is melty.
06 -
Take it off the heat and slice it in half if you want (a serrated knife works great for this). Eat it while it's warm and cheesy!
# Notes:
01 -
You get all the goodness of a tuna melt in a handy wrap! It’s got a crunchy outside, gooey cheese, and creamy tuna filling, all done in just 15 minutes.
02 -
Pick a cheese that melts nicely. Cheddar and American are solid picks.
03 -
Got leftovers? Wrap them up and pop them in the fridge for a few days. You can enjoy them cold or warm them back up in a pan on medium-low heat for a couple of minutes on each side.