Tuna Salad Wrap
These tuna salad wraps are filled with creamy tuna salad, crisp vegetables, and cheese, all wrapped in soft flour tortillas for an easy lunch.
Servings 4 wraps (3/4 cup tuna each)
Calories 785kcal
Ingredients
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 1/2 teaspoon salt and 1/4 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 3/4 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
- Tuna: Or, substitute oil-packed tuna (feel free to decrease the amount of mayonnaise if you do).
- Mayonnaise: This recipe is heavy on the mayonnaise. Start with 1/4 cup if you prefer and add more to taste.
- Sweet pickle relish: Or substitute dill relish or minced dill pickles.
Nutrition
Serving: 1 wrap | Calories: 785kcal | Carbohydrates: 22g | Protein: 46g | Fat: 56g | Saturated Fat: 14g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1296mg | Potassium: 584mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1110IU | Vitamin C: 11mg | Calcium: 379mg | Iron: 5mg