If there’s one thing my grandmother taught me, it’s that even the simplest meals deserve love and flavor. She could turn pantry staples into something that tasted like a hug in a dish. While she was known for her hearty Italian fare, she also had a soft spot for American classics, especially a good tuna melt.
This Tuna Melt Wrap is my modern, 10-minute spin on her favorite sandwich—lightened up with Greek yogurt, zesty with lemon and mustard, and packed with crunchy veggies and gooey cheese. Perfect for lunch when you’re short on time but still crave something satisfying and wholesome.
Why You’ll Love This Tuna Melt Wrap
- Ready in 10 minutes
- High-protein and satisfying
- Great warm or cold—perfect for all seasons
- Easily customizable with your favorite veggies or cheeses
- Kid-friendly and portable
Ingredients You’ll Need
This wrap comes together with simple pantry staples and a few fresh ingredients:
- 1 can skipjack or yellowfin tuna (5 oz) – packed in water for a lighter meal
- 2 tbsp Greek yogurt – a healthier alternative to mayo
- ½ tbsp Dijon or regular mustard – for a tangy kick
- Juice of ½ lemon (about 1 tbsp) – brightens the flavors
- ¼ cup corn – adds natural sweetness and crunch
- ¼ cup red onion, diced – about ¼ of a red onion
- 1 tbsp dill relish or capers – pick your favorite for that briny bite
- ½ tsp garlic powder – depth of flavor
- ¼ tsp black pepper – just enough spice
- ¼ cup shredded mozzarella (or cheese of choice) – melts perfectly
- 1 large wrap (10 inches, burrito-sized) – I love using Siete or La Tortilla Factory wraps
How to Make a Tuna Melt Wrap
Step 1: Make the Tuna Salad
Drain the can of tuna and add it to a medium bowl. Mix in the Greek yogurt, mustard, lemon juice, corn, diced onion, relish or capers, garlic powder, and black pepper. Stir until everything is well combined.
Tip: You can make this filling ahead and store it in the fridge for up to 3 days.
Step 2: Prep the Wrap
Warm the tortilla to make it more flexible. Microwave it with a damp paper towel for 10-20 seconds. This step prevents tearing while rolling.
Lay the wrap flat on a clean surface. Sprinkle the shredded cheese near the bottom third of the wrap (leave about an inch on all edges), then spoon the tuna mixture over the cheese.
Step 3: Fold and Roll
Fold in the sides of the tortilla, then roll it tightly from the bottom up, tucking everything in as you go.
Step 4: Grill the Wrap
Heat a skillet or grill pan over medium heat with a touch of olive oil. Place the wrap seam-side down and press gently. Cook for 3-4 minutes until golden, then flip and cook another 2-3 minutes.
Tip: Lower the heat slightly if it’s browning too fast—this gives the cheese time to melt!
Make It Your Own
- Add greens: Toss in some baby spinach or arugula for added nutrition.
- Spice it up: Add a pinch of chili flakes or a dash of hot sauce to the tuna mix.
- Swap proteins: Try canned salmon or shredded rotisserie chicken for variety.
- Vegan version: Use mashed chickpeas, vegan cheese, and a plant-based wrap.
Serving Suggestions
This Tuna Melt Wrap is perfect on its own, but here are a few pairings to round it out:
- Sweet potato fries or kale chips
- A crisp green salad with lemon vinaigrette
- Pickles or coleslaw on the side
Storage Tips
If you’re making this ahead, store the tuna mixture separately from the wrap to avoid sogginess. Assemble and grill the wrap just before serving. It also makes a fantastic lunchbox meal when packed in foil.
FAQs
Can I use mayo instead of Greek yogurt?
Absolutely! Classic mayo gives a richer flavor, but Greek yogurt is a lighter, protein-packed option.
Can I eat it cold?
Yes, this wrap is great cold or hot. The grilling step adds that “melt” quality but isn’t mandatory.
What wraps work best?
Look for burrito-sized tortillas or wraps—whole wheat, spinach, or gluten-free all work well.
Final Thoughts
Whether you’re powering through a work-from-home day or need a nourishing lunch between school pickups, this Tuna Melt Wrap delivers on taste, texture, and ease. Inspired by an old-school favorite but made for busy modern lives, it’s a recipe you’ll come back to again and again.
Tuna Melt Wrap
Ingredients
- 1 can skipjack or yellowfin tuna 5 oz
- 2 tbsp Greek yogurt
- ½ tbsp Dijon or regular mustard
- Juice of ½ lemon about 1 tbsp
- ¼ cup corn
- ¼ cup red onion diced
- 1 tbsp dill relish or capers
- ½ tsp garlic powder
- ¼ tsp black pepper
- ¼ cup shredded mozzarella or cheese of choice
- 1 large wrap 10 inches, burrito-sized
Instructions
Step 1: Make the Tuna Salad
- Drain the can of tuna and add it to a medium bowl. Mix in the Greek yogurt, mustard, lemon juice, corn, diced onion, relish or capers, garlic powder, and black pepper. Stir until everything is well combined.
- Tip: You can make this filling ahead and store it in the fridge for up to 3 days.
Step 2: Prep the Wrap
- Warm the tortilla to make it more flexible. Microwave it with a damp paper towel for 10-20 seconds. This step prevents tearing while rolling.
- Lay the wrap flat on a clean surface. Sprinkle the shredded cheese near the bottom third of the wrap (leave about an inch on all edges), then spoon the tuna mixture over the cheese.
Step 3: Fold and Roll
- Fold in the sides of the tortilla, then roll it tightly from the bottom up, tucking everything in as you go.
Step 4: Grill the Wrap
- Heat a skillet or grill pan over medium heat with a touch of olive oil. Place the wrap seam-side down and press gently. Cook for 3-4 minutes until golden, then flip and cook another 2-3 minutes.
- Tip: Lower the heat slightly if it’s browning too fast—this gives the cheese time to melt!
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