Tuna Salad Wrap
Light, creamy tuna salad loaded with crunchy celery and tangy pickles, wrapped in a soft flour tortilla. This quick lunch classic comes together in 10 minutes and tastes even better when chilled.
For 4 servings
- prep · ~1 min
Drain the tuna thoroughly.
Open both cans and empty the tuna into the strainer. Press gently with the back of a fork to squeeze out as much water as possible. Dry tuna makes a firmer, less soggy salad.
- mix · ~2 min
Flake the tuna and mix the salad.
1.Transfer drained tuna to the mixing bowl and flake with a fork until no large chunks remain.2.Add diced celery, pickle relish, mayonnaise, lemon juice, black pepper, and salt.3.Stir everything together until evenly combined and creamy. - rest · ~5 min
Chill the tuna salad briefly.
Cover the bowl and refrigerate for 5 minutes while you prep the tortillas and toppings. This lets the flavors meld and firms up the texture.
TIPFor best results, chill 30 minutes. Make it the night before for a next-day lunch that tastes even better. - prep · ~2 min
Warm and prep the tortillas.
Warm each tortilla in a dry skillet over medium heat for 20 seconds per side, or microwave 15 seconds wrapped in a damp paper towel. Pliable tortillas won't crack when you roll them.
- assemble · ~3 min
Assemble the wraps.
1.Lay a tortilla flat. Place one lettuce leaf in the center, leaving a 2-inch border all around.2.Spoon one-quarter of the tuna salad onto the lettuce and spread slightly.3.Lay 2–3 tomato slices over the tuna.4.Fold in the left and right sides of the tortilla, then roll tightly from the bottom up to form a snug wrap. - serve · ~1 min
Slice and serve.
Cut each wrap in half diagonally with a sharp knife. Serve immediately with chips, pickles, or a simple side salad.
TIPWrap tightly in parchment or foil if packing for lunch — it holds its shape and stays mess-free.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the tuna extremely well; press with a fork to remove excess moisture for a firmer salad.
- 2Chill the tuna salad for at least 30 minutes (or overnight) to let the flavors meld and improve texture.
- 3Warm tortillas in a dry skillet or microwave to make them pliable and prevent cracking when rolling.
- 4Use fresh lemon juice instead of bottled for a brighter, cleaner flavor in the tuna salad.
- 5Slice wraps diagonally with a serrated knife for clean edges and easier handling.
Adapt it for your goals.
High-protein
Swap half the mayonnaise for plain Greek yogurt to boost protein and cut fat, while keeping the salad creamy and tangy.
low carbLow-carb
Replace the flour tortilla with large lettuce leaves or a low-carb wrap to reduce carbs and add freshness.
spicySpicy
Add 1 teaspoon of sriracha or a pinch of cayenne pepper to the tuna salad for a spicy kick that pairs well with the cool lettuce.
avocadoAvocado
Add diced ripe avocado to the tuna salad for extra creaminess and healthy monounsaturated fats.
Why this is on our healthy list.
High in Lean Protein
Canned tuna provides a substantial source of lean protein, which supports muscle maintenance and keeps you full longer.
Good Source of Vitamin K
Celery adds vitamin K, important for bone health and blood clotting, along with crunch and low calories.
Contains Antioxidants
Tomatoes offer lycopene, an antioxidant linked to heart health and reduced inflammation.
Low in Saturated Fat
Using water-packed tuna and a moderate amount of mayo keeps saturated fat content low compared to many lunch options.
Frequently asked questions
Yes, but drain it well and expect a richer flavor; you may want to reduce the mayonnaise slightly to avoid an overly oily salad.
