Tuna Wrap Lunch Idea (Print Version)
# Ingredients:
01 -
1 can (5 oz) skipjack or yellowfin tuna, drained well
02 -
2 tablespoons plain Greek yogurt
03 -
1/2 tablespoon tangy Dijon mustard
04 -
1 tablespoon squeezed lemon juice
05 -
1/4 cup sweet corn kernels
06 -
1/4 cup finely chopped red onion
07 -
1 tablespoon pickle relish or briny capers
08 -
1/2 teaspoon powdered garlic
09 -
1/4 teaspoon ground black pepper
10 -
1/4 cup grated mozzarella cheese
11 -
1 large flour wrap (minimum 10 inches)
12 -
Olive oil for the pan
# Instructions:
01 -
Grab a bowl and toss together the drained tuna, Greek yogurt, Dijon mustard, lemon juice, corn, red onion, relish, garlic powder, and black pepper. Stir it all up until everything's nicely combined.
02 -
Make your wrap more flexible by wrapping it in a damp paper towel and warming it in the microwave for 10-20 seconds. Lay it flat and sprinkle the cheese near the bottom edge, leaving about an inch of space on the sides and bottom. Add your tuna mix right over the cheese.
03 -
Bring both sides of the wrap toward the middle first. Then fold the bottom up and tuck those edges under. Now roll everything away from you until you've got a neat package.
04 -
Warm up your pan over medium heat with a thin layer of olive oil. Put your wrap down with the seam facing the pan and let it cook for 3-4 minutes, pressing down gently now and then. Flip it over and cook another 2-3 minutes until it's golden and crunchy. Turn down the heat if it's browning too fast.
# Notes:
01 -
Add more lemon juice if your tuna mix seems too thick.
02 -
Go with cheese that melts nicely like mozzarella or mild cheddar.
03 -
Make sure your counter is clean and open for easy wrapping.
04 -
Keep all your fillings in the middle of the wrap so it's easier to fold.
05 -
A ridged grill pan will give you nice lines and extra crunch on the outside.
06 -
Tastes best right away, but you can keep it in foil in the fridge for a day or two.