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Tuna Melt Wrap

A comforting and satisfying handheld meal filled with flaky tuna, melty cheese, and crisp vegetables wrapped in a toasted shell.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 wraps
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans tuna in water, drained Flaky, protein-rich base.
  • 4 large flour or whole-grain wraps Use gluten-free wraps for a gluten-free option.
  • 1 cup shredded sharp cheddar cheese Melts beautifully and adds tang.
  • 1/4 cup mayonnaise Creamy binder; swap for Greek yogurt for a lighter finish.
  • 1 tablespoon Dijon mustard Brightens the tuna.
  • 1 small red onion, finely chopped Adds sweet bite.
  • 1 stalk celery, finely diced For crunch and freshness.
  • 1 tablespoon capers, rinsed (optional) Briny pop that lifts the flavors.
  • 1 teaspoon lemon zest For bright citrus notes.
  • 1 tablespoon lemon juice For bright citrus notes.
  • to taste Salt and freshly ground black pepper To season.
  • 1 tablespoon butter or olive oil for toasting Creates a golden, crisp exterior.

Method
 

Preparation
  1. In a medium bowl, flake the drained tuna with a fork and stir in mayonnaise, Dijon, lemon juice, lemon zest, chopped onion, celery, capers (if using), salt, and pepper. Taste and adjust seasoning. The mixture should be creamy but still have texture.
  2. Lay your wraps flat and divide the tuna mixture into four equal portions, placing each portion in the center of a wrap. Sprinkle about 1/4 cup of shredded cheddar over each portion so the cheese is in direct contact with the tuna.
Cooking
  1. Fold in the sides of the wrap and roll snugly to form a neat log.
  2. Heat a skillet over medium heat and add butter or a drizzle of olive oil. Place each wrap seam-side down in the skillet and toast for 2 to 3 minutes per side, pressing slightly with a spatula, until the outside is golden brown and the cheese is melted.
  3. Slice each wrap in half on the diagonal and serve warm.

Notes

Make-ahead: Mix the tuna filling up to 24 hours in advance and refrigerate in an airtight container. Assemble and toast right before serving for the freshest texture. Leftovers can be kept wrapped and chilled for up to 2 days.