Some evenings, I need dinner to be quick, filling, and no-fuss. That’s when this tuna salad wrap steps in like an old friend. It’s the kind of recipe that comes together in minutes, yet feels like a proper meal. I can whip it up for lunch when I’m in a rush, or pack it up for a road trip snack. The beauty of this recipe is how versatile it is—you can dress it up with fresh herbs, keep it classic with mayo and onion, or even make it spicy if that’s your mood.
I started making tuna wraps back in college, mostly because tuna cans were cheap and always in my cupboard. Over the years, I’ve learned little tricks to make them taste less like “pantry food” and more like something you’d happily put on a café menu.
Why I Love This Recipe
What I like most is the flexibility. I usually have canned tuna, a bit of onion, and tortillas on hand, which means I can pull this together without an extra grocery run. Sometimes I swap the wrap for big romaine leaves when I want something lighter. Other times, I bulk it up with chopped cucumbers, bell peppers, or even leftover roasted vegetables.
And the leftovers are a lifesaver. The tuna salad itself keeps well in the fridge, so I often make a batch for wraps one day and then spread the rest on toasted bread the next. It feels like two different meals with zero extra work.
Ingredients You’ll Need
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Canned tuna – I prefer tuna packed in water; it keeps things light but still filling.
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Mayonnaise – A small amount makes the filling creamy, though I sometimes swap with Greek yogurt when I want something tangier.
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Onion – Red onion gives a nice sharpness, but white or yellow works too.
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Lettuce – Romaine is my go-to for crunch, but butter lettuce makes for a softer bite.
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Salt – Just enough to balance. I usually reach for sea salt.
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Tortillas or wraps – Whole grain for something hearty, but plain flour tortillas roll just as well.
How to Make It
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Mix the tuna, mayo, onion, and salt in a bowl until combined. I use a fork to keep the texture a little chunky.
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Warm your tortilla in a dry pan—it makes it easier to roll without tearing.
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Lay down lettuce leaves (a full piece works better than chopped lettuce if you want to avoid sogginess).
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Spread the tuna salad evenly on top.
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Roll it up tightly, slice in half, and it’s ready to eat.
This whole process takes maybe five minutes—perfect for days when cooking feels like one chore too many.
My Best Tips
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Warm the tortillas first – They become flexible and easier to roll.
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Keep sogginess away – Use a whole lettuce leaf as a barrier between tortilla and tuna salad.
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Make-ahead lunches – Pack the tuna salad and tortillas separately if you’ll be eating later. It takes seconds to assemble fresh at work.
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Spice it up – A pinch of cayenne or paprika in the tuna mix gives it a nice kick.
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Go green – Swap tortillas for lettuce or cabbage leaves if you’re craving something lighter.
Serving Ideas
A tuna wrap is satisfying on its own, but sometimes I like to make it a proper plate. Here are my favorite pairings:
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Potato chips – Classic comfort. Homemade or baked versions work too.
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Veggie sticks and hummus – Carrots, celery, and peppers balance the creamy wrap.
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Coleslaw – A vinegar-based slaw keeps things fresh.
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Corn and avocado salad – Sweet and creamy, with lime juice for brightness.
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Simple green salad – Nothing fancy, just crisp lettuce and a light dressing.
Storing Leftovers
The tuna filling lasts up to three days in the fridge in an airtight container. I don’t recommend storing pre-assembled wraps—they tend to fall apart or turn soggy. Instead, prep the filling in advance, and roll your wrap right before you’re ready to eat.
Frequently Asked Questions
Can I make this with Greek yogurt instead of mayo?
Yes, Greek yogurt works beautifully. It makes the wrap lighter and adds a tangy kick.
Can I use canned salmon instead of tuna?
Definitely! It gives a slightly richer flavor and works the same way.
What’s the best wrap to use?
Whole grain tortillas are my favorite, but spinach or tomato wraps add color and flavor.
Can I add more veggies?
Of course. Chopped cucumbers, shredded carrots, or even leftover roasted peppers go really well.
Is this good for meal prep?
Yes, but store the filling and wraps separately. Assemble just before eating for the best texture.
Tuna Salad Wrap
Quick, light, and packed with flavor — this tuna salad wrap is the perfect no-fuss meal for busy days.
Ingredients
- 2 whole grain tortillas
- 5 oz can water-packed tuna, drained
- ¼ cup mayonnaise (unsweetened)
- ½ cup finely sliced romaine lettuce (or your favorite variety)
- 2 tablespoons finely diced onion
- ¼ teaspoon salt
Instructions
- In a medium bowl, combine the tuna, mayonnaise, onion, and salt. Mash gently with a fork until creamy and well blended.
- Place a tortilla flat on a plate, scatter a layer of lettuce down the center, and spoon half the tuna mixture on top.
- Roll the tortilla up tightly, tucking in the edges as you go to keep everything together. Slice in half for easy serving.
- Repeat with the second tortilla, and enjoy your fresh, flavorful tuna wraps right away.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 410Total Fat 24gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 19gCholesterol 32mgSodium 700mgCarbohydrates 29gFiber 2gSugar 1gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This tuna salad wrap is proof that quick food doesn’t have to be boring. It’s simple, filling, and endlessly customizable. Whether you’re pulling it together for a rushed lunch, a light dinner, or a packed workday snack, it’s one of those recipes that always comes through. And for me, that’s the kind of cooking that makes life easier and tastier at the same time.
