Simple Tuna Wrap Recipe

This post may contain affiliate links. If you make a purchase through links on this site, I may earn a commission.
Read my Privacy Policy.

This easy tuna wrap recipe is made with tuna and a few other easy-to-find ingredients. A tuna salad wrap is a healthy make-at-home option that can be mixed and matched with different vegetables and herbs. It’s a versatile and filling meal that will fuel you through your day.

A front view of a tuna wrap, cut in half and stacked up on a cutting board.

I love this recipe for it’s speed and ease. I typically always have the ingredients on hand, so no running to the store at the last minute. I know dinner will be ready in 5 minutes, and I can also pack any leftover tuna salad for lunch the next day when I can turn it into a sandwich just to keep life thrilling and because I’m a little crazy like that.

Joking face emoji

If you love wrap recipes, be sure to check out all my wrap recipes here for a nice selection you’ll never get tired of. But if you prefer to sometimes live on the edge like me, you can also try this incredible tuna melt recipe. Sometimes, a girl needs a sandwich too.

Tuna Wrap Ingredients

Canned tuna – Water packed and drained.

Mayo – No sugar added

Onions – Red onions taste best, but white or yellow will work too.

Lettuce – I used romaine. But use what you have handy.

Salt – I used pink Himalayan salt, but use whatever you normally use in the kitchen.

Whole grain flour tortillas – Or whatever type of wrap you want to use.

How To Make A Tuna Wrap

Tuna wrap ingredients in a white mixing bowl just before mixing.
  1. Place the tuna, mayo, onions, and salt in a mixing bowl.
Tuna salad being mixed in a white mixing bowl.

2. Using a fork, mix until well combined.

A single, whole grain tortilla on a white plate.

3. Lay out your wrap or tortilla.

Tuna salad layered on lettuce, sitting on a whole wheat tortilla on a white plate.

4. Put down a layer of lettuce and then spread half the tuna salad over that.

Rolling up a tuna wrap.

5. Roll up the wrap as tightly as you can.

Slicing a tuna wrap in half.

6. Cut in half.

The finished Tuna Wrap, cut in half and stacked on a cutting board.

7. Serve your tuna fish wrap.

Pro Recipe Tips For This Tuna Salad Wrap Recipe

  1. Warm the tortillas a bit in a dry pan to make them easier to roll or fold.
  2. To keep the tortilla from getting soggy, lay down a large, dry, lettuce leaf between the tortilla and the tuna (in place of using cut lettuce) to keep things dry.
  3. If you are packing this for work or to eat a few hours after you’ve made the tuna salad, make sure to pack the tuna salad and the tortillas separately. These are easy to assemble wherever you eat, and this will keep your tortilla from getting soggy and falling apart.
  4. If you prefer a spicy tuna wrap, but don’t want to use sugar-filled Sriracha sauce, you can go the simpler route of adding spicy spices to your tuna salad. Cayenne pepper or even just black pepper will get the job done nicely.
  5. If you prefer to make lettuce wraps, look for heads of lettuce that have large, rounded lettuce leaves. Try butter lettuce, Boston lettuce, Romaine, or cabbage leaves – sounds odd, but they hold up great!

Serving Suggestions

Tuna wraps are great on their own, but if you want something to round out the meal a bit more, here are some ideas for what to serve with a tuna wrap.

  1. Potato Chips – Whether you buy the healthier version or make your own, potato chips always go well with a tuna wrap.
  2. Veggie Sticks & Hummus – Carrot, celery, and bell pepper sticks with a tangy hummus dip keep it light and healthy.
  3. Coleslaw – A tangy, vinegar-based slaw (instead of mayo) adds crunch and freshness.
  4. Potato Salad – A light, clean-eating version with olive oil, mustard, and fresh herbs can balance the flavors of the tuna wrap.
  5. Corn & Avocado Salad – Sweet corn with creamy avocado, lime, and cilantro is fresh and filling.
  6. Green Salad – Just your basic, green, side salad goes really well with a tuna wrap.
An overhead view of a tuna wrap, cut in half and stacked up on a cutting board.

How To Store A Tuna Wrap

The best way to store these is to store the fillings separately from the wraps. These are more of a “build it at the last minute” type of meal. But the good part about that is you can make everything ahead of time and then assemble this in under 5 minutes.

Keep leftovers in the refrigerator for up to 3 days in an airtight container, no matter how you store them. Tuna should never be left out of the fridge. This is true for all seafood.

Tools Needed To Make This Healthy Tuna Wrap Recipe

For this recipe you’ll need a good mixing bowl for making the tuna salad, a spoon to mix it with, a good knife to cut it with, and a sturdy work surface.

More Easy Lunch Wraps

SUBSCRIBE

Remember to subscribe to my free newsletter to receive all my latest recipes in your inbox. Click here to sign up!

Copyright Policy
An angled view of a tuna wrap, cut in half and stacked up on a cutting board.

Tuna Wraps

A deliciously easy wrap you can enjoy for lunch or dinner.
4.77 from 13 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 wraps
Calories: 291kcal

CLICK TO WATCH THIS RECIPE IN ACTION!

Ingredients

  • 5 oz. can water-packed tuna (drained)
  • ¼ cup mayo (no sugar added)
  • 2 tbsp. finely diced onions (whatever kind you like best)
  • ½ cup finely sliced lettuce (I used romaine)
  • ¼ tsp. salt
  • 2 standard whole grain tortillas

Instructions

  • Place the tuna, mayo, onions, and salt in a mixing bowl.
    Tuna wrap ingredients in a white mixing bowl just before mixing.
  • Using a fork, mix until well combined.
    Tuna salad being mixed in a white mixing bowl.
  • Lay out your wrap or tortilla.
    A single, whole grain tortilla on a white plate.
  • Put down a layer of lettuce and then spread half the tuna salad over that.
    Tuna salad layered on lettuce, sitting on a whole wheat tortilla on a white plate.
  • Roll up the wrap as tightly as you can.
    Rolling up a tuna wrap.
  • Cut in half.
    Slicing a tuna wrap in half.
  • Serve.
    The finished Tuna Wrap, cut in half and stacked on a cutting board.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1wrap | Calories: 291kcal | Carbohydrates: 2g | Protein: 17g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 744mg | Potassium: 214mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Recipe from the Gracious Pantry® archives, originally posted on 3/16/22.

4.77 from 13 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

14 Comments

  1. 5 stars
    I really love how easy this was to make! I added some tomatoes and hot sauce for a little kick. It was delicious! Definitely a lifesaver for busy days.

  2. 5 stars
    I love this easy, healthy tuna wrap recipe. Simple ingredients and tastes delicious!

  3. 5 stars
    I’m always so busy during weekdays and I forget to eat even if i work from home. These wraps are simple, quick, and hit the spot for a satisfying lunch.Adding to my favorites.

  4. 5 stars
    Tuna wraps are the perfect make-ahead lunch. I love the whole grain tortillas! Adds great flavor!

  5. 5 stars
    We love how quick this is to put together for our work lunches. And it tastes wonderful!! Thank you!

    1. Paula – My pleasure! They really do work great for lunches. I pack them for me and Mini Chef all the time. Glad you enjoyed it!

  6. 5 stars
    I’ve been making this tuna wrap as my breakfast go-to especially on hectic days. I usually prepare the tuna mixture ahead and then use it the next day with the tortilla wrap. I highly recommend this recipe for busy career moms like me it’s filling and delicious.

  7. Been using this recipe all summer for tuna wraps. Have substituted other fish for a change as well. I do not eat mayo and use tzatziki in place of mayo which has the cucumber and dill which eliminates the sour taste of plain yogurt. Goes great with tuna/fish or even chicken salad. Also, sometimes I use pickled/preserved lemon diced up in my tuna salad too.