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
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.)
Nutrition
- Serving Size: 1 wrap
- Calories: ≈ 450 kcal (varies depending on cheese, mayo, and tortilla)
- Sugar: ≈ 2 g
- Sodium: ≈ 700 mg (varies with tuna & cheese)
- Fat: ≈ 22 g
- Saturated Fat: ≈ 8 g
- Unsaturated Fat: ≈ 10 g
- Trans Fat: 0 g
- Carbohydrates: ≈ 35 g
- Fiber: ≈ 2 g
- Protein: ≈ 25 g
- Cholesterol: ≈ 50 mg
