Easy Tuna Wraps

Growing up, tuna sandwiches were always made the same way in our house – a can of tuna mixed with mayo, served between two slices of white bread. That’s just how mom did it, and I never questioned it. When my friend brought a tuna wrap to work one day, I was surprised by how different it looked from my childhood lunch staple.

Turns out, tuna doesn’t have to be trapped between bread slices. By wrapping it in a soft tortilla and adding a few simple ingredients, you can make something that feels completely new. And the best part? It’s just as easy as making a regular tuna sandwich, but somehow feels more special.

What Kind of Tuna Should I Use?

For tuna wraps, you’ll find two main types at the grocery store: chunk light and solid white albacore tuna. While both options work well, chunk light tuna tends to be more affordable and has a milder flavor that many people prefer for cold sandwiches and wraps. If you’re buying canned tuna, look for “water-packed” rather than oil-packed – it’s lower in calories and won’t make your wrap soggy. When opening your can, make sure to drain the tuna really well by pressing the lid down firmly while draining to get rid of excess moisture, which helps prevent a watery wrap.

Options for Substitutions

This easy tuna wrap recipe is super adaptable – here’s how you can switch things up:

• Tuna: Not a tuna fan? Try canned chicken, salmon, or even mashed chickpeas for a vegetarian version. Just drain them well like you would the tuna.
• Mayo: Mayo can be swapped with Greek yogurt, mashed avocado, or hummus. If using Greek yogurt, you might want to add an extra pinch of salt and a tiny splash of lemon juice.
• Onions: Any type of onion works here – red, white, yellow, or even green onions. If raw onions aren’t your thing, try finely diced celery or bell peppers for that nice crunch.
• Lettuce: While romaine adds a nice crunch, you can use any leafy green you have – spinach, iceberg, or mixed greens all work great.
• Whole grain tortillas: Feel free to use any kind of wrap – flour tortillas, low-carb wraps, or even large lettuce leaves if you’re watching your carbs. Just make sure they’re fresh and pliable.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tuna wraps is not draining the tuna well enough, which can lead to a soggy, falling-apart wrap – take an extra minute to press out all excess water using the can lid or a fine-mesh strainer. Another common error is overfilling the tortillas, making them impossible to roll properly; instead, keep your filling to about 3-4 tablespoons per wrap and spread it evenly, leaving a one-inch border around the edges. To prevent your wraps from becoming bland, make sure to mix the tuna filling thoroughly so the mayo and seasonings are evenly distributed, and let the mixture rest for 5-10 minutes before assembling to allow the flavors to develop. For the best texture and ease of eating, roll your wraps tightly and secure them with toothpicks, then slice them diagonally – this not only makes them easier to handle but also prevents the filling from falling out.

What to Serve With Tuna Wraps?

These tuna wraps make a perfect lunch, and there are lots of easy sides that’ll round out your meal nicely. A handful of potato chips or some crunchy pickle spears add that satisfying salty crunch that goes so well with tuna. For a healthier option, try a simple side salad or some crisp raw veggies like carrot sticks and cherry tomatoes – they’ll add fresh flavors and different textures to your plate. If you’re extra hungry, a cup of tomato soup makes this lunch feel more like a cozy café meal.

Storage Instructions

Keep Fresh: If you’ve already assembled your tuna wraps, they’re best eaten within 4-6 hours to prevent the tortillas from getting soggy. Keep them wrapped tightly in plastic wrap or aluminum foil in the fridge. The lettuce stays crispy this way, and the flavors have time to blend together nicely.

Prep Ahead: Want to make lunch prep easier? Mix up the tuna filling and store it separately in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just grab your tortillas, spread the filling, add fresh lettuce, and roll them up. This way, everything stays fresh and crisp!

Pack for Lunch: Taking these to work or school? Pack the tuna mixture separately from the tortillas and lettuce. This lunch box strategy keeps everything fresh until you’re ready to assemble. Don’t forget to pack the tortillas in foil or plastic wrap to prevent them from drying out!

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 35-40 g
• Fat: 30-35 g
• Carbohydrates: 50-55 g

Ingredients

• 1 can (5 oz) tuna in water, drained
• 1/4 cup mayonnaise (unsweetened)
• 2 tbsp onion, finely chopped (any variety)
• 1/2 cup romaine lettuce, thinly sliced
• 1/4 tsp salt
• 2 whole grain tortillas

Step 1: Prepare the Tuna Salad

• 1 can (5 oz) tuna in water, drained
• 1/4 cup mayonnaise (unsweetened)
• 2 tbsp onion, finely chopped (any variety)
• 1/4 tsp salt

In a mixing bowl, combine the drained tuna, mayonnaise, finely chopped onions, and salt.

Use a fork to mix everything together thoroughly until the ingredients are well combined and the mixture is creamy.

Step 2: Assemble the Wraps

• 2 whole grain tortillas
• 1/2 cup romaine lettuce, thinly sliced
• tuna salad from Step 1

Lay out the whole grain tortillas flat on your work surface.

Arrange a layer of thinly sliced romaine lettuce down the center of each tortilla.

Spoon half of the tuna salad from Step 1 onto each tortilla, spreading it evenly over the lettuce.

Step 3: Roll, Slice, and Serve

Carefully roll up each tortilla as tightly as possible, tucking in the edges to keep the filling inside.

Once rolled, cut each wrap in half.

Serve immediately.

I like to let the wraps rest for a minute before slicing so the filling settles and doesn’t spill out.