A fresh take on the classic tuna melt, this wrap version combines creamy tuna salad with melted cheese in a portable format perfect for lunch or quick dinner.
Ingredients
For the Tuna Salad:
- 2 (5 oz) cans tuna, drained
- 1/3 cup mayonnaise
- 1 celery stalk, finely diced
- 1/4 red onion, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
For Assembly:
- 2 large flour tortillas
- 1 cup shredded cheddar cheese
- 2 cups fresh spinach
- 2 tomatoes, sliced
- Butter for grilling
Instructions
- Make Tuna Salad (5 minutes)
- Mix tuna, mayo, celery, onion
- Add lemon juice, mustard
- Season with salt and pepper
- Assemble Wraps (5 minutes)
- Layer tortilla with spinach
- Add tuna mixture
- Top with tomatoes and cheese
- Cook (5 minutes)
- Heat skillet over medium
- Butter outside of wrap
- Grill until golden and cheese melts
- Cut diagonally and serve
Pro Tips
- Drain tuna well to prevent soggy wraps
- Don’t overfill tortillas
- Press wrap firmly while grilling
- Use room temperature cheese for better melting
Variations
Protein Options:
- Canned salmon
- Chicken salad
- Chickpea salad (vegetarian)
Cheese Choices:
- Swiss
- Provolone
- Pepper jack
- Mozzarella
Add-ins:
- Avocado
- Cucumber
- Pickles
- Bell peppers
- Crispy bacon
Storage
Make-Ahead:
- Prepare tuna salad up to 3 days ahead
- Store in airtight container
- Assemble wraps fresh
Leftovers:
- Best eaten immediately
- Can refrigerate assembled (ungrilled) wraps 24 hours
- Wrap tightly in foil
FAQs
Can I make these ahead?
Make tuna salad ahead, assemble and grill just before eating.
How to prevent soggy wraps?
Drain tuna well, use room temperature ingredients.
Can I eat these cold?
Yes, they’re delicious grilled or cold.
What’s the best cheese to use?
Sharp cheddar melts well and complements tuna.
The perfect tuna melt wrap combines the right ratio of tuna salad to cheese and gets perfectly crispy on the outside while the cheese melts. Remember to drain the tuna well and don’t overfill for best results.
