Tuna Melt Wrap
This Tuna Melt Wrap is a lighter take on a tuna melt recipe that keeps the cheesy goodness you crave in a high protein lunch. You can make this tuna fish wrap in just 15 minutes from scratch (or make it even faster with leftovers of my canned tuna dip!).
So read on for all the tips and tricks for this wrap tuna melt recipe. Or just grab your canned tuna (dolphin-safe, please), hit that Jump to Recipe button, and let’s make this quick and easy tuna melt wrap!
Ingredients
Whether I’m making a tuna melt recipe or my tuna pesto pasta, I always recommend buying tuna packed in oil for a richer flavor and more moist texture. But you can make this tuna melt wrap with light tuna packed in water if you like – just be sure to drain it.
The best cheeses for a tuna melt wrap are those that melt smoothly. Sharp cheddar is a classic, but you can also try Swiss, provolone, or even mozzarella for a milder flavor. Any cheese you’d use in a baked mac and cheese will work in a tuna fish wrap!
Swapping a tortilla for sandwich bread makes an easy tuna melt recipe that’s just as good. And an 8 inch tortilla has about half the calories of two slices of bread.
Please see the recipe card below for complete information on ingredients and quantities.
Recipe tips and tricks
I think the tuna mixture is best made in a food processor, but you can mash it all together by hand if you like larger chunks. Just be sure to chop or grate the garlic super fine. Whichever way you do it, combine the tuna with its oil, garlic, capers, salt, and pepper in a small bowl.
Mix in the chopped celery. Leave the celery in small chunks to provide a bit of crunchy texture for contrast with the tuna and cheese.
Lay out the tortillas and sprinkle your cheddar cheese, leaving an inch of circumference all around. Add half the tuna mixture to the cheese, spreading it into the center as shown in the photo below.
Now I’m going to say this to you, because I have to remind myself every time I make pork dumplings or chicken empanadas or burritos or whatever. Don’t overfill your tuna melt wrap!
Fold in the sides of your tortilla and roll from one folded end to create your tuna fish wrap. Heat a skillet over medium heat, or use a grill pan if you want grill marks on your tuna fish melt.
You may want to add a bit of butter or oil if you’re using something other than a well-seasoned cast iron skillet. I love that damn skillet for making everything from pan-roasted chicken breasts to skillet cornbread.
Place the tuna melt wraps seam-side down and cook for 2 to 3 minutes per side until golden brown. You can press gently with your spatula to get that beautifully crisped flat side.
Recipe FAQs
While you can assemble them and store your tuna fish wrap in the fridge for up to 24 hours and cook it when you’re ready to eat, they’re really best made fresh.
Absolutely. Bake your wrapped tuna and cheese at 375°F (190°C) for 10 to 12 minutes until golden and melty.
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Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Tuna Melt Wrap
Equipment
- Food processor optional
Ingredients
- 1 can tuna in oil undrained
- 1 clove garlic minced if not using a food processor
- 1 tablespoon capers
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 stalk celery finely chopped
- ½ cup shredded cheddar cheese
- 2 8 inch tortillas soft taco or fajita size
Instructions
- Using a food processor or in a small bowl, mix and mash together the tuna, garlic, capers, salt, and pepper.1 can tuna in oil, 1 clove garlic, 1 tablespoon capers, ½ teaspoon salt, ½ teaspoon ground black pepper
- Mix in the chopped celery by hand.1 stalk celery
- Lay out the tortillas and sprinkle on the shredded cheese, leaving about an inch border all around.2 8 inch tortillas, ½ cup shredded cheddar cheese
- Add half of the tuna mixture in a thick line down the center of the tortillas.
- Fold in the sides and roll up tightly from one folded side to form your tuna fish wrap.
- Heat a cast iron or other nonstick skillet over medium heat. You may need to add a little butter or oil if you are not using well-seasoned cast iron.
- Place the wraps seam-side down and cook for 2 to 3 minutes per side until golden brown. Flip the tuna fish wraps over and cook the second side.
Notes
Nutrition
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