Tuna Salad Wrap

A tuna salad wrap is a fast, satisfying lunch that comes together in minutes. Creamy tuna salad, crisp lettuce, and fresh vegetables are wrapped up in a soft flour tortilla for an easy, portable meal.

This version is generous and well-balanced, with plenty of flavor and texture in every bite.

Meggan’s Notes

Tuna salad is a classic for a reason, and it translates especially well into a wrap. The creamy filling pairs nicely with crisp vegetables and soft tortillas, making it easy to prep ahead and serve when you’re ready.

This wrap is built to be filling without being fussy. The tuna salad comes together quickly, and once assembled, the wraps hold their shape well and slice cleanly, making them ideal for lunches, picnics, or casual meals.

Why This Recipe Works

• Well-seasoned tuna salad provides flavor and structure for the wrap.
• Finely chopped vegetables distribute evenly throughout the filling.
• Cheese layered first helps protect the tortilla from moisture.
• Large flour tortillas hold generous portions without tearing.
• Wrapping and chilling briefly helps the wraps slice neatly.

Tuna Salad Wrap Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Canned tuna: Tuna packed in water keeps the flavor clean and light.
• Mayonnaise: Adjust to taste depending on how creamy you like your tuna salad.
• Celery and red onion: Add crunch and sharpness without overpowering the tuna.
• Sweet pickle relish: Adds balance and a touch of sweetness.
• Flour tortillas: Burrito-size tortillas work best for holding the filling.
• Cheese: Provolone adds mild flavor and helps prevent soggy wraps.
• Lettuce and tomato: Add freshness and contrast to the creamy filling.

How to Make a Tuna Salad Wrap

1. In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).

2. Arrange tortillas on a flat surface. Layer 2 slices of cheese, slightly overlapping, in the middle of each tortilla. Divide the tuna salad among them. Top each tortilla with lettuce, about ¾ cup tuna salad, sprouts (if using), and tomato slices.

3. Wrap tightly in wax paper or plastic wrap and refrigerate until serving time.

4. Slice in half to serve.

Tuna Salad Wrap Tips and Variations

• Yield: This recipe makes about 3 cups of tuna salad, enough for 4 wraps with ¾ cup salad per wrap.
• Make ahead: Store assembled wraps wrapped tightly for up to 24 hours.
• Lighter version: Start with less mayonnaise and add more as needed.
• Pickle swap: Use dill relish or finely chopped dill pickles for a tangier wrap.
• Extra crunch: Add sliced cucumbers or shredded carrots.
• Wrap size: Use smaller tortillas and less filling for snack-size wraps.
• Make it spicy: Add a pinch of cayenne or a spoonful of hot sauce to the tuna salad.

How to Store Tuna Salad Wraps

• Refrigerator: Store in an airtight container for up to 4 days and assemble wraps as needed.

Tuna Salad Wrap

By Meggan Hill

These tuna salad wraps are filled with creamy tuna salad, crisp vegetables, and cheese, all wrapped in soft flour tortillas for an easy lunch.

Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings 4 wraps (¾ cup tuna each)

Course Salad

Cuisine American

Calories 785

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Ingredients 

US CustomaryMetric

For the tuna salad:

• ▢ 4 (5-ounce) cans tuna packed in water drained (see note 1)
• ▢ 1 cup mayonnaise or less to taste (see note 2)
• ▢ 1/3 cup celery finely chopped (about 1 rib)
• ▢ 2 tablespoons red onion minced, about 2 small slices
• ▢ 2 tablespoon sweet pickle relish (see note 3)
• ▢ 1 tablespoon lemon juice
• ▢ 1 clove garlic minced
• ▢ salt and freshly ground black pepper

For the wraps:

• ▢ 4 (12-inch) flour tortillas burrito size (see note 4)
• ▢ 8 slices provolone cheese or other cheese
• ▢ romaine lettuce or green leaf lettuce
• ▢ alfalfa sprouts optional
• ▢ 2 medium tomatoes thinly sliced

Instructions 

• In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper).
• Arrange tortillas on a flat surface. Layer 2 slices of cheese, slightly overlapping, in the middle of each tortilla. Divide the tuna salad among them.
• Top each tortilla with lettuce, about ¾ cup tuna salad, sprouts (if using), and tomato slices. Wrap tightly in wax paper or plastic wrap and refrigerate until serving time. Slice in half to serve.

Notes

1. Tuna: Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
2. Mayonnaise: This recipe is heavy on the mayonnaise. Start with ¼ cup if you prefer and add more to taste.
3. Sweet pickle relish: Or substitute dill relish or minced dill pickles.

Nutrition

Serving: 1 wrapCalories: 785kcalCarbohydrates: 22gProtein: 46gFat: 56gSaturated Fat: 14gPolyunsaturated Fat: 27gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 111mgSodium: 1296mgPotassium: 584mgFiber: 2gSugar: 6gVitamin A: 1110IUVitamin C: 11mgCalcium: 379mgIron: 5mg

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