A tuna wrap makes a tasty, easy lunch filled with tuna salad and crunchy veggies! Bookmark this recipe for lunchtime inspiration.
Tuna might be underrated, but it’s a big win in our book! A cheap protein that requires no cooking and is pantry stable for years? Sign us up. This tuna wrap recipe is a fun, tasty way to mix up your lunch routine: no cooking required. It’s bursting with flavor, featuring a zingy tuna salad filling and fresh, crunchy veggies. Roll it all up in a tortilla and you’re ready for an easy healthy lunch or a simple, no-cook dinner. Here’s what you’ll need for a killer tuna wrap!
Ingredients in this tuna wrap recipe
Everyone does a tuna wrap differently. Ours is a spin on our classic tuna salad filling, paired with crunchy veggies and rolled up in a wrap. Keep in mind: you’ll need good creamy tuna salad for this one: we tried it with our Mediterranean tuna salad and it soaked through the wrap. Mix up the tuna salad filling, then add your favorite crunchy veg! Here’s what you’ll need:
White meat tuna
Dried dill and salt
10-inch burrito style wraps
Tips for buying canned tuna
Canned tuna has gotten somewhat of a bad rap over the years, but there’s lots that’s good about this healthy fish! Here are a few things to note when you’re shopping for tuna:
Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
Buy BPA free cans. Look for cans that are BPA free. Alternatively, some tuna is now sold in BPA free pouches.
Oil packed or water packed work. Some canned tuna comes packed in oil, whereas others are packed with water. Either works, but drain the can before using.
Important: use burrito sized wraps!
Another important thing for this tuna wrap recipe: use burrito-sized tortillas that are at least 10-inches in diameter. Wraps that are smaller are very difficult to roll and don’t fit much filling. They don’t have as nice of a look as with the large tortilla.
Also, this recipe tastes best with a flour tortilla! You can use a low carb or gluten-free wrap, but some of these types of wraps don’t have satisfying flavor. Only use it if you have a brand you love (feel free to let us know suggestions in the comments below!).
Tuna wrap variations
There are lots of ways to vary this tuna wrap recipe! Use your favorite tuna salad recipe, or add different veggies to the mix. Here are a few more ideas we love:
Add a spread to the tortilla, like flavored cream cheese, goat cheese or other spreads
Use a different tuna salad recipe, like Avocado Tuna Salad (just make sure it’s creamy and not watery; use a slotted spoon for serving)
Another important thing to know about tuna wraps is storage instructions. Here’s what to know:
Tuna wraps can make the tortillas soggy over time. For this reason, we recommend making it only up to 8 hours in advance.
Wrap the tuna wrap in parchment paper or wax paper for storage. Do not store them in plastic! It retains moisture and causes the wraps to become soggy.
Another make-ahead option is refrigerating all components separately. Make the tuna salad and chop the veggies, then store them in separate containers. Roll up the tortilla when you’re ready to serve. This works great for office desk lunches! But it should also work if you make the wrap in the morning and store in parchment paper.
More tuna recipes
It might sound straight out of the 1960’s, but there’s so much to do with a can of tuna! This versatile protein is perfect for making tasty lunches and simple dinners. Here are a few of our favorites:
1 tablespoon shredded or grated Parmesan cheese (optional)
2 handfuls chopped romaine lettuce
1/4 red cabbage, shredded
1/2 red pepper, sliced into strips
2 10-inch burrito style wraps
Drain the tuna. Place it in a bowl and use a fork to break apart any large clumps.
Use a fork to mix together the tuna, chopped celery, green onion, dill pickles, mayonnaise, Dijon mustard, dried dill, and kosher salt. Add the Parmesan cheese if desired (it really steps it up a notch!).
Place an even layer of lettuce on a tortilla, and top it with some of the red cabbage and red pepper. Place half of the tuna salad filling on top (see the photo).
Make a burrito style-wrap by folding in each side of the tortilla, then rolling it up from the bottom. (A small amount filling may come out after rolling.) Slice the wrap in half.
Eat immediately, or wrap it up in parchment or wax paper for storage and refrigerate until serving, up to 8 hours. (Do not wrap in plastic, or the wrap becomes soggy. To make ahead, you can also pack the tuna salad and chopped veggies in separate containers and refrigerate, then assemble the wrap directly before serving.)
This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal. Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do! About this flatbread There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or […]
This easy skillet flatbread recipe comes out deliciously soft and chewy! Use this Greek pita bread for wraps, falafel, pizza, or simply eating with a meal.
Here’s our new favorite bread trick: flatbread! This traditional bread is so easy to make, nothing like sourdough or artisan bread. Just mix up the dough, then cook it until golden and charred in a skillet! You need no yeast, no special flours, and no special equipment. You’ll be surprised at how soft and chewy it is, with the perfect flavor. Alex and I made these to go with our authentic falafel recipe: but the uses are endless. Try them as a wrap with hummus and grilled veggies, a flatbread pizza, or as a side with soup. Here’s what to do!
About this flatbread
There are hundreds of types of flatbreads that are served in cuisines all over the world (see this list!). This flatbread recipe is a basic Mediterranean style flatbread: it’s a vegan flatbread made with flour, olive oil, and salt. It’s most like pocketless Greek pita bread, used for serving falafel, gyros, and souvlaki. If you’re looking for an Indian style flatbread, we’ve got that, too! Head to Garlic Naan or Vegan Naan.
How to make flatbread: an overview!
Here’s the basic outline of what you’re getting yourself into with making flatbread. The process takes just 45 minutes to prep and 15 minutes to cook. The total hands-on time is about 30 minutes. In 1 hour, you’ll have deliciously soft flatbread!
Mix the dough
5 minutes active
Form & restdough
5 minutes active, 30 minutes hands off
5 minutes active
15 minutes active
Cook it in a skillet or grill pan!
Flatbread is easy to mix up, and only requires a 30 minute “proof” or rest time. Compared to other bread recipes that require shaping and multiple proofs, it’s a breeze! There’s also no bake time. All you need to do is cook each piece in a skillet for about 2 minutes. It’s nice to have 2 people for this task (and it’s more fun!), but you can do it by yourself too.
How to get the grill marks like the flatbread in the photo the photo? We used a grill pan: it looks like a skillet but has ridges that make the lovely grill marks. You can also make this Greek pita bread in a skillet: then it will have more browned organic cooking spots like naan.
Ways to serve flatbread
How to serve this Greek pita bread style flatbread? There are a myriad of ways: here are our favorites!
Make the dough (5 minutes): In a large bowl, stir together the all purpose flour, baking powder, baking soda and kosher salt. Add the olive oil and water, and stir until the dough comes together. If it is dry, add a bit more water; if it is very sticky, add a sprinkle more flour. On a lightly floured counter, knead for about 30 seconds to 1 minute until all of the flour is incorporated and a dough ball forms.
Form and rest the dough (35 minutes): Flatten the dough into a disc. Cut it into 8 equal pieces and form it into balls. Cover the dough with a damp tea towel and rest for 30 minutes.
Roll the dough (5 minutes): Once the dough has rested, on a clean, lightly floured countertop, roll each dough into a thin circle, about 8” across.
Cook the flatbreads (10 to 15 minutes): Heat a large skillet, griddle, or grill pan over medium-high heat. Brush the pan lightly with olive oil and add one of the pieces of dough and cook until the bottom is golden and browned in spots, about 1 minute. Then turn and cook another 1 minute on the other side. Wrap it in a clean towel. Repeat with the remaining 5 flatbreads, adding each to the towel afterwards (this will steam them and keep them warm and supple).
Storage: store in a well-sealed bag or container up to 3 days (or freeze for a few months wrapped in foil in a sealed bag or container). Before eating leftover flatbread, reheat it in a toaster or a 350 degree oven until warm and pliable.