Tuna Wrap Quick Lunch Recipe

Introduction

This Tuna Wrap is a quick and satisfying lunch option that’s perfect for busy days. Packed with fresh veggies and a creamy tuna salad, it combines convenience with great flavor in every bite.

Ingredients

• 12 oz. chunk light tuna in water (drained)
• 1/2 cup celery (diced, about 1 rib)
• 2 Tbsp walnuts (chopped)
• 1 green onion (sliced)
• 1/4 cup mayonnaise
• 1/2 Tbsp lemon juice
• 1/8 tsp black pepper (freshly cracked)
• 1/8 tsp salt
• 1 Roma tomato (sliced thin)
• 6 romaine leaves (torn into 3” pieces)
• 3 extra-large flour tortillas (burrito-size)

Instructions

1. Step 1: Gather all the ingredients and drain the canned tuna well.
2. Step 2: In a bowl, combine the tuna, diced celery, chopped walnuts, sliced green onion, mayonnaise, lemon juice, black pepper, and salt. Stir until well mixed.
3. Step 3: Tear the romaine leaves into smaller pieces and thinly slice the Roma tomato.
4. Step 4: Warm one extra-large tortilla at a time in the microwave for 5-10 seconds to make it more pliable.
5. Step 5: Lay the warmed tortilla flat. Layer with romaine pieces, fan out tomato slices, and spoon the tuna salad on top.
6. Step 6: Roll the tortilla tightly around the filling. Fold in the sides and place the wrap seam-side down to seal.

Tips & Variations

• For added crunch, toast the walnuts lightly before mixing.
• Swap mayonnaise for Greek yogurt to lighten up the tuna salad.
• Add a pinch of smoked paprika or cayenne pepper for a slight kick.
• Use whole wheat tortillas for a more fiber-rich wrap.

Storage

Wrap leftovers tightly in plastic wrap or place in an airtight container and refrigerate for up to 2 days. Reheat the wrap briefly in the microwave if desired, but it’s also delicious served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tuna salad in advance?

Yes, you can make the tuna salad up to 1 day ahead and keep it refrigerated. Just add the romaine and tomato fresh when assembling the wrap.

What can I use if I don’t have walnuts?

Pecans, almonds, or sunflower seeds make great substitutes and add a nice crunch to the salad.

Tuna Wrap Quick Lunch Recipe

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★★★★★

4.5 from 115 reviews

A quick and easy tuna wrap recipe perfect for a healthy and satisfying lunch. This wrap combines protein-rich tuna with crunchy celery, walnuts, fresh green onions, and a creamy lemony mayo dressing, all wrapped in a warm, soft tortilla with fresh romaine and sliced Roma tomato for added freshness and texture.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 3 wraps 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Tuna Salad

• 12 oz. chunk light tuna in water (drained)
• 1/2 cup celery, diced (about 1 rib)
• 2 Tbsp walnuts, chopped
• 1 green onion, sliced
• 1/4 cup mayonnaise
• 1/2 Tbsp lemon juice
• 1/8 tsp black pepper, freshly cracked
• 1/8 tsp salt

Vegetables and Wrap

• 1 Roma tomato, sliced thin
• 6 romaine leaves, torn into 3-inch pieces
• 3 extra-large flour tortillas (burrito-size)

Instructions

1. Preparation: Gather all the ingredients. Drain the canned tuna thoroughly to avoid excess moisture in the wrap.
2. Make the Tuna Salad: In a medium bowl, combine the drained tuna, diced celery, chopped walnuts, sliced green onion, mayonnaise, lemon juice, freshly cracked black pepper, and salt. Stir well until all ingredients are evenly mixed and coated with the dressing.
3. Prepare Vegetables: Tear the romaine lettuce leaves into manageable 3-inch pieces and thinly slice the Roma tomato for layering in the wrap.
4. Warm Tortillas: Warm each extra-large flour tortilla in the microwave for 5-10 seconds to make them more pliable and easier to roll.
5. Assemble the Wrap: Lay a warm tortilla flat. Place a layer of torn romaine leaves, then fan out thin slices of Roma tomato over the lettuce. Spoon a generous amount of the tuna salad on top.
6. Seal the Wrap: Fold in the sides of the tortilla and roll tightly to enclose the filling. Place the wrap seam side down and let it sit briefly to help it hold together before serving.

Notes

• To make the wrap gluten-free, substitute flour tortillas with gluten-free wraps or large lettuce leaves.
• Chill the tuna salad for 10–15 minutes if time allows, for enhanced flavor melding.
• For extra crunch, add sliced cucumbers or bell peppers inside the wrap.
• Walnuts can be replaced with pecans or almonds according to preference or allergy considerations.
• This recipe can be doubled easily for meal prep or larger servings.

Keywords: tuna wrap, quick lunch, easy wrap recipe, healthy lunch, tuna salad wrap, no cook lunch