Name: Tuna Melt Wrap
Prep time: 10 min
Cook time: PT-490196H3M18S
Total time: PT-490196H3M18S
Cuisine: International / Casual Dining
Ingredients: 1 can (≈ 150 g) canned tuna, drained well; 2–3 tbsp mayonnaise (or Greek yogurt for lighter version); Optional: 1 tsp Dijon mustard; 2–3 tbsp finely chopped celery; 2–3 tbsp finely chopped red onion (or scallion); Salt and black pepper, to taste; About ½–¾ cup shredded cheese (cheddar or mozzarella work well); 2 large flour tortillas (burrito‑size / large wrap) — if tortillas are stiff, warm them briefly to make pliable before filling; Butter or a bit of olive oil (for toasting); Optional extras: pickle or relish slices, tomato slices, lettuce or spinach, hot sauce or sriracha

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The Tuna Melt Wrap is my go-to lunch when I want something fast, comforting, and packed with flavor. It’s everything I love about a classic tuna melt—creamy tuna, gooey melted cheese, and a bit of crunch—wrapped up in a soft tortilla for easy eating. Whether I make it on the stovetop or in a sandwich press, it always turns out satisfying and melty in all the right ways.

Why You’ll Love This Recipe

I love this recipe because it’s simple, portable, and endlessly customizable. It takes hardly any time to prepare, and I can easily make it with pantry staples. The combination of creamy tuna salad and melted cheese is a classic for a reason, and wrapping it in a tortilla adds a fun twist that makes it perfect for lunches, snacks, or even quick dinners. Tuna Melt Wrap

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned tuna, drained
Mayonnaise
Dijon mustard (optional)
Celery, finely chopped
Red onion, finely chopped
Salt and pepper
Shredded cheddar or mozzarella cheese
Large flour tortillas
Butter or olive oil (for toasting)

Optional extras:

Pickles or relish
Tomato slices
Lettuce or spinach
Hot sauce or sriracha

Directions

In a bowl, I mix the drained tuna with mayonnaise, mustard, celery, onion, salt, and pepper until creamy and well combined.
I lay a tortilla flat and spoon the tuna mixture down the center.
I sprinkle shredded cheese generously over the tuna, then add any extras I like—like pickles or tomato slices.
I fold the sides of the tortilla in and roll it up tightly like a burrito.
In a skillet over medium heat, I add a bit of butter or oil and place the wrap seam-side down.
I cook it for 2–3 minutes per side until the outside is golden and crispy and the cheese is melted.
I remove it from the pan, let it rest a minute, then slice it in half and serve warm.

Servings and timing

This recipe makes 2 wraps and takes about 10 minutes to prep and 6–8 minutes to cook, for a total of 15–20 minutes.

Variations

Sometimes I swap out tuna for canned salmon or chicken for a twist. I also switch up the cheese—pepper jack adds a spicy kick, or Swiss for a milder melt. For a Mediterranean version, I add olives and feta, or I turn it into a tuna melt quesadilla by using two tortillas and pressing it flat. When I want something lighter, I skip the mayo and use Greek yogurt instead.

storage/reheating

If I have leftover wraps, I wrap them in foil and refrigerate for up to 2 days. To reheat, I toast them in a pan or air fryer until heated through and crispy again. I avoid microwaving, as it makes the tortilla soggy. I don’t recommend freezing, since tuna salad doesn’t thaw well. Tuna Melt Wrap

FAQs

Can I make this wrap ahead of time?

Yes, I prep the tuna mixture ahead and assemble the wrap just before toasting so the tortilla doesn’t get soggy.

What type of tuna is best?

I usually go with tuna packed in water, but oil-packed tuna adds extra richness if I’m in the mood for it.

Can I make it without cheese?

Absolutely. It won’t be a “melt,” but the tuna filling is flavorful enough on its own.

Is it better cold or warm?

I love it warm and crispy, but I’ve eaten it cold straight from the fridge on busy days—and it’s still delicious.

Can I use a low-carb wrap?

Yes, I’ve made it with whole wheat, spinach, and low-carb tortillas—they all work great.

Conclusion

The Tuna Melt Wrap is an easy, satisfying meal that turns simple ingredients into something crave-worthy. I love how quick it is to make and how adaptable it is to whatever I have in the fridge. Whether I’m making lunch for one or feeding a crowd, this warm, cheesy wrap always delivers on comfort and flavor.

Tuna Melt Wrap

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Author: Olivia
Prep Time: 10 minutes
Cook Time: 6–8 minutes
Total Time: ≈ 15–20 minutes
Yield: 2 wraps
Category: Lunch / Sandwich / Wrap
Method: Stovetop / Skillet
Cuisine: International / Casual Dining

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Description

Tuna Melt Wrap — a quick, comforting wrap filled with creamy tuna salad and gooey melted cheese, toasted until crispy on the outside. Easy to assemble and perfect for lunch or a light dinner.

Ingredients

1 can (≈ 150 g) canned tuna, drained well
2–3 tbsp mayonnaise (or Greek yogurt for lighter version)
Optional: 1 tsp Dijon mustard
2–3 tbsp finely chopped celery
2–3 tbsp finely chopped red onion (or scallion)
Salt and black pepper, to taste
About ½–¾ cup shredded cheese (cheddar or mozzarella work well)
2 large flour tortillas (burrito‑size / large wrap) — if tortillas are stiff, warm them briefly to make pliable before filling
Butter or a bit of olive oil (for toasting)
Optional extras: pickle or relish slices, tomato slices, lettuce or spinach, hot sauce or sriracha

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Instructions

In a bowl, combine the drained tuna, mayonnaise (or yogurt), mustard (if using), chopped celery and onion, salt, and pepper — mix until creamy. Adjust seasoning to taste.
Warm a tortilla if it seems stiff — you can microwave it wrapped in a damp paper towel for 15–20 seconds to make it pliable. (This helps it roll without cracking.)
Lay the warmed tortilla flat. In the center (but slightly offset toward you), layer some shredded cheese first, then spoon the tuna mixture on top of the cheese.
If using optional extras (tomato, pickles, lettuce), add them on top of the tuna. Avoid very wet ingredients if you plan to toast or press the wrap — excess moisture can make the tortilla soggy. (Important tip from wrap‑making guides.)
Fold the left and right sides of the wrap toward the center, then fold the bottom edge up over the filling and roll the tortilla away from you, tucking it tightly to form a burrito‑style wrap.
Heat a skillet or grill pan over medium‑low to medium heat and add a little butter or oil. Once hot, place the wrap seam-side down in the pan. Let it toast for about 2–3 minutes until golden and crispy. Then carefully flip and toast the other side for another 2–3 minutes; press gently with a spatula to encourage the cheese to melt and the outside to crisp up. (Cook on medium heat so the wrap crisps without burning before the cheese melts.)
Remove from heat. Let it rest a minute, then slice in half and serve warm. The inside should be melty and creamy, the outside crisp and golden.

Notes

Draining the tuna well is key — excess liquid will make the wrap soggy. Many tuna‑wrap recipes warn that soggy filling + warm wrap = messy results. :contentReference[oaicite:0]{index=0}
Warm or soften the tortilla before filling — stiff tortillas tend to crack when you roll them; microwaving wrapped in a damp towel for 15–20 sec helps. :contentReference[oaicite:1]{index=1}
To get a crispy outside and a melty inside: toast the wrap over medium (not high) heat, and press gently while cooking so cheese melts before the tortilla over-browns. :contentReference[oaicite:2]{index=2}
You can prepare the tuna mixture in advance and store it in the fridge for up to 3–4 days — then assemble and toast wrap when ready. :contentReference[oaicite:3]{index=3}
If you add wet extras (tomato, pickles, etc.), consider eating the wrap immediately — or skip them if you plan to store or reheat later. Wet filling + refrigeration often leads to soggy tortilla on reheating. (Common wrap‑making wisdom.)