My go-to Tuna Wrap
I wouldn’t be able to tell you how many times I had this tuna wrap over the last few months. At the very least twice a week, but probably more like 3 or 4…
It’s like I can’t get enough of it!
Sometimes, I change things up a bit, though, like I’ll use sliced green olives instead of capers, or skip the capers and green olives altogether and add a few pieces of chopped red apples and a little bit of sharp cheddar cheese to the deal, to complement the raisins. Sometimes, I’ll add a few tablespoons of finely chopped celery, for a bit of extra crunch. Other times, especially in the days right after I’ve whipped up one of my Dutch Oven Roasted Chicken, I’ll swap the canned tuna for leftover cooked chicken.
When using chicken, I love to swap the raisins for dried cranberries, or chopped dates. Walnuts are left out to make way for pecans or pistachios… And sometimes, I’ll do leafy greens instead of spinach.
Essentially, though, it’s pretty much always the same…
I’d forgotten just how awesome wrap sandwiches really are and just fell in love with them all over again. Not only do they come together in mere minutes, but they make for an awesome meal to take with you when you’re on the go. Very filling, very satisfying, and don’t need much of anything on the side: they’re a fairly complete meal in themselves.
Plus, I’d say they make for a pretty brilliant post work-out meal, too!
Try one today, why don’t you? I bet you’ll fall in love with them, just like I did…
Combine the canned tuna (or cooked chicken), yogurt, Dijon mustard, chopped walnuts, raisins, capers (or green olives), parsley, salt, pepper and red pepper flakes (if using) in a mixing bowl.
Mix with a fork until evenly combined.
Place the handful of baby spinach leaves (or other leafy greens) in the center of the flour tortilla…
…and then dump the tuna fish salad right on top of the spinach.
Not only will the spinach leaves add color, texture and lots of extra nutritional value to your sandwich, but they will also act as a moisture barrier and will prevent your tortilla from getting all mushy, should you decide to save your wrap for later.
Just mound the tuna (or chicken) salad right in the center of the spinach leaves. Make sure it doesn’t go all the way to the edge.
Fold the tortilla over the spinach and tuna salad…
…and then push gently but firmly with the side of your hand to form a tight roll.
At this point, you want to tuck the ends in so they get sort of trapped inside the roll. This simple precaution, along with the fact that soft flour tortilla are naturally kind of sticky, will ensure that your wrap stays nice and sealed after you finish rolling it into a tight wrap.
Slice your finished wrap on a diagonal and enjoy it right on the spot or wrap it tightly in plastic film to consume later, preferably within a day.
Tuna Wrap
Ingredients
- 1 10" soft flour tortilla
- 1 - 5oz can chunk light tuna fish, in water, drained, 142g |
- ¼ cup plain Greek yogurt
- 1 tsp Dijon mustard
- 2 tbsp chopped walnuts
- 2 tbsp raisins, golden or california raisins
- 1 tbsp capers
- 1 tbsp chopped flat parsley
- pinch Himalayan salt
- pinch freshly ground black pepper
- pinch red pepper flakes, optional
- a handful, about 1/2 cup of baby spinach leaves (or other leafy greens)
Instructions
- Combine the tuna, yogurt, Dijon mustard, chopped walnuts, raisins, capers, parsley, salt, pepper and red pepper flakes (if using) in a mixing bowl.
- Mix with a fork until evenly combined.
- Place the handful of spinach leaves in the center of the flour tortilla, then dump the tuna fish salad right on top of the spinach.
- Fold the tortilla over the salad and then push gently but firmly with your hand to form a roll.
- Tuck the ends in and then finish rolling the tortilla into a tight wrap.
- Slice on a diagonal and serve immediately, or wrap tightly in plastic film and consume within a day.
Nutrition
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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22 Comments on “My go-to Tuna Wrap”
I am doing my grocery shopping today and will be adding a couple items to it so I can try this out. BTW, I’ll be also making the Honey Sesame Chicken today. I’ll let you know what I think about both. 😀
I can’t wait to find out, Beth! 🙂
Made it, I could not find any full fat Greek yogurt (only in large container) so I used non-fat. I know from experience that the difference is immense. I hesitated but went ahead and used it. I do like the tuna salad but was not blown away, I’m sure because of the difference in the yogurt. I used double the amount of yogurt and it was still on the dry side. When I added a little of my
roasted garlic vinaigretteroasted garlic vinaigrette it was so much moister.
Yeah, I guess using mayonnaise instead of yogurt would be another option too, but since I’m all for less fat, more protein these days, I tend to favor the yogurt… I never found mine to be dry, though, even when using fat free Greek yogurt, so perhaps the brand of tuna also has a role to play? Not all canned tunas are created equal…
I have so much tuna in my pantry right now and have just been throwing them into my salads, but looks like I need to give this a try!
Looks good. Can I make a bunch of these and freeze them and them microwave when needed?
hi just tried this out as was looking for something different with tuna, i enjoyed it but think less dijon next time, 1 tsp seemed to over power the other flavours, thanks for your recipe
Merci beaucoup pour cette recette Sonia.
Ah mais tout le plaisir est pour moi! 🙂
This came in so handy at a spur of the moment sister coming in for lunch, Thank you so much… Diann
Yay! So super happy to hear, Diann. Hope you and your sis enjoyed your lunch! 🙂
Hi, I was so happy to find this recipe. I actually made the tuna wrap for my dinner. I have to say, it was so tasty, and my husband thought I bought it from the way I cut it and displayed it on my plate. I plan to make the black bean wrap next.
Haha! So happy to hear, Georgette! Glad you guys enjoyed it!
Fantastic. I make it several times a week.
I have a date in the park tomorrow evening. He wants to do a picnic. I thought this would be perfect. It’s much different from how we make tuna salad in my New Orleans family. I made the tuna, and I love the taste. I’ll actually make the wraps, though, tomorrow afternoon. In my opinion, tuna salad doesn’t taste the best the day it’s made.
it’s average tuna wrap
nothing crazy ,if u r in a hurry and need something that makes u full and full of protein fast
This is a refreshing change from the way I’ve been making tuna salad! It’s very tasty but yet healthy. I made it with the dried cranberries too. I use the multigrain flaxseed wraps which makes it extra healthy. This will be my go-to recipe too!
So simple, so nutritious, so tasty! Perfect for lunchboxes or an easy meal at home! Thank you!!!
Dear Sonia, thank you so much for the recipe! The option to show the ingredients in metric measurements is awesome as I’m from Germany. I made it for my husbands lunchbox and he enjoyed it so much! I added cucumber and avocado and used romaine lettuce in addition to the spinach. I’ll definitely check out more ideas from your blog! Josie
Looks great 👍
Stop saying “tuna fish” ffs. It’s just “tuna.” All tuna is fish. Do you say “pork pig”? Or even “salmon fish”? Probably not. It’s redundant.
Rude.