Pin it
This filling tuna melt wrap turns ordinary canned tuna into a mouthwatering meal you can whip up in just 10 minutes. It's the perfect answer for those crazy-busy days when you want something filling but quick. You'll get loads of protein with that wonderful gooey cheese finish that makes it way better than your typical tuna salad.
I came up with this wrap during one super hectic week when I needed something better than a cold sandwich but couldn't spare any time to cook. It's now what I turn to for lunch when I've got back-to-back meetings and need food that'll keep me going strong.
Ingredients
- Yellowfin or skipjack tuna: These sustainable choices pack plenty of lean protein
- Greek yogurt: Adds creaminess and extra protein without heavy mayonnaise
- Dijon mustard: Gives a zesty kick and helps everything stick together
- Fresh lemon juice: Adds zip and balances the rich flavors
- Sweet corn: Brings crunch and a touch of natural sweetness
- Red onion: Offers a punchy flavor and nice pop of color
- Capers or dill relish: Adds that tangy, briny flavor that works so well with tuna
- Garlic powder: Gives flavor without the bite of raw garlic
- Black pepper: Provides a touch of heat to cut through the creaminess
- Mozzarella cheese: Creates that awesome gooey texture when heated up
- Large tortilla or wrap: Try whole grain or almond flour ones for better nutrition
Step-by-Step Instructions
- Prepare the tuna mixture:
- Make sure to drain your canned tuna completely so your wrap doesn't get soggy. Grab a medium bowl and mix the drained tuna with Greek yogurt, dijon mustard, fresh lemon juice, corn kernels, chopped red onion, capers or relish, garlic powder, and black pepper. Stir until everything's mixed well and the tuna breaks into small flakes. You want a mixture that sticks together but still has some texture from the veggies.
- Warm and prepare the wrap:
- Cover your tortilla with a damp paper towel and pop it in the microwave for 10-20 seconds. This makes it bend without breaking. Lay it flat on your counter and spread a good layer of shredded cheese on the bottom third, leaving about an inch around the edges. This cheese will melt and help keep everything together. Scoop the tuna mix evenly over the cheese, but don't go overboard with filling.
- Fold and roll the wrap:
- Take both sides of the tortilla and fold them toward the middle to create edges that keep the filling inside. Then fold the bottom edge up and over the filling, tucking it slightly under the tuna mix. Keep everything tight as you roll the wrap away from yourself until you reach the end. The seam should end up on the bottom.
- Grill for the melt effect:
- Put a pan over medium heat with a bit of olive oil. Place your wrap with the seam facing down to seal it shut while making the outside crispy. Let it cook for 3-4 minutes, pressing down now and then with a spatula. Flip it carefully and cook another 2-3 minutes until it's golden brown with some grill marks and the cheese inside has completely melted.
Pin it
The lemon juice really makes this recipe special. I tried it many times with the bottled stuff before switching to fresh lemons, and wow, what a difference! That bright tangy flavor cuts through the richness perfectly. When I've got extra time, I throw in some lemon zest too. My husband usually stays away from anything fishy, but he asks for this wrap all the time now, which tells you just how good it is.
Storage Strategies
These wraps taste best right after making them, but you can fix the tuna mixture up to two days ahead and keep it in the fridge in a sealed container. When you're ready to eat, just warm your tortilla, add cheese and the cold tuna mix, then grill as directed. You might want to squeeze in some extra lemon juice after it's been in the fridge to wake up the flavors again.
Clever Substitutions
You can easily change this recipe based on what you've got on hand. No Greek yogurt? Try mashed avocado instead for a dairy-free option with healthy fats. Don't have corn? Throw in diced bell peppers or celery for some crunch. If you like heat, add a teaspoon of sriracha or some chopped jalapeños to your tuna mixture.
Serving Suggestions
Make this wrap into a full meal by serving it with a basic side salad drizzled with olive oil and vinegar. The tangy dressing works great with the rich melted cheese. For something more filling, pair it with a cup of tomato soup - they're a match made in heaven, just like the classic tuna melt combo.
Pin it
This protein-loaded tuna melt wrap makes the perfect lunch when you're crazy busy but still want something tasty and nutritious in every bite.
Frequently Asked Questions
- → Can I make this tuna melt wrap ahead of time?
It's best when fresh, but you can mix up the tuna part one day before and keep it in the fridge. When you want to eat, just warm your tortilla, put on cheese and the tuna mix, then toast it for best results. If you have leftovers already wrapped, put them in foil in the fridge for 1-2 days and warm them in a pan, air fryer, or microwave.
- → What can I substitute for Greek yogurt in this wrap?
No Greek yogurt? Try mayo, sour cream, or non-dairy yogurt instead. Each will taste a bit different. Mayo makes it richer, while sour cream gives you that tangy kick like Greek yogurt does.
- → How do I prevent my wrap from falling apart while grilling?
To keep everything together, grab a big burrito-sized tortilla at least 10 inches across. Put your stuff in the middle, leaving an inch free around the edges. Fold in the sides first, then the bottom, and roll it up tight. Start cooking with the seam down to help it stay closed as it heats up.
- → What types of cheese work best for this tuna melt wrap?
The recipe suggests mozzarella because it melts so well, but any gooey cheese works great. Try cheddar, Swiss, provolone, Monterey Jack, or spice things up with pepper jack. Don't use hard cheeses like Parmesan as they won't get all melty for this wrap.
- → Can I make this wrap gluten-free?
You sure can! Just swap in a gluten-free wrap or tortilla made from cassava flour, almond flour, or gluten-free grain mixes. The stuff inside is naturally gluten-free, but always look at the labels on things like mustard and relish to make sure they don't have gluten stuff added.
- → How can I add more vegetables to this wrap?
This wrap can handle lots of changes! Throw in some spinach, arugula, chopped bell peppers, shredded carrots, cucumber, or avocado chunks. Just don't stuff it too full or it'll be hard to wrap up. If you want lots of extra veggies, maybe make two smaller wraps instead of one big one.