Name: Tuna Melt Wrap
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Cuisine: American
Ingredients: 1 can tuna (5 oz), drained; 2 tablespoons Greek yogurt; 1/2 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1/4 cup corn; 1/4 cup red onion, diced; 1 tablespoon dill relish or capers; 1/2 teaspoon garlic powder; 1/4 teaspoon black pepper; 1/4 cup shredded mozzarella cheese; 1 large burrito-size tortilla wrap; 1 teaspoon olive oil

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I make this tuna melt wrap when I want something quick, satisfying, and packed with protein. It combines creamy, tangy tuna filling with gooey melted cheese, all wrapped in a crispy golden tortilla.

Tuna Melt Wrap

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 can tuna (5 oz), drained

2 tablespoons Greek yogurt

½ tablespoon Dijon mustard

1 tablespoon fresh lemon juice

¼ cup corn

¼ cup red onion, diced

1 tablespoon dill relish or capers

½ teaspoon garlic powder

¼ teaspoon black pepper

¼ cup shredded mozzarella cheese

1 large burrito-size tortilla wrap

Directions

I start by draining the tuna and placing it in a medium bowl. I add the Greek yogurt, Dijon mustard, lemon juice, corn, diced red onion, dill relish, garlic powder, and black pepper, then mix everything until well combined.

I warm the tortilla in the microwave for about 10–20 seconds with a damp paper towel so it becomes soft and easy to roll. Then I lay it flat on my work surface.

I sprinkle the shredded mozzarella cheese near the bottom of the tortilla, leaving a little space around the edges. I spoon the tuna mixture evenly over the cheese.

I fold in the sides of the tortilla, then fold up the bottom edge and roll it tightly away from me to form a wrap.

I heat a skillet over medium heat and lightly coat it with olive oil. I place the wrap seam-side down in the skillet and cook it for 3–4 minutes, gently pressing as it toasts. I flip it and cook for another 2–3 minutes until the tortilla is golden and the cheese is melted.

I remove it from the pan, slice it in half if I like, and serve it warm.

Servings and timing

I make 1 serving with this recipe.

Prep time: 10 minutes

Cooking time: 6 minutes

Total time: 16 minutes

Calories: about 350 kcal

Variations

I sometimes swap the mozzarella for cheddar or a spicy cheese for extra flavor. If I want more crunch, I add chopped celery or lettuce. For a lighter version, I use a low-carb tortilla. I also like adding a dash of hot sauce or chili flakes when I want a bit of heat.

Storage/Reheating

I store any leftover wrap tightly wrapped in the fridge for up to 2 days. When I reheat it, I prefer using a skillet to bring back the crispiness, but I can also use a microwave if I’m in a hurry.

FAQs

Can I use mayonnaise instead of Greek yogurt?

I can replace Greek yogurt with mayonnaise if I want a richer and more traditional tuna flavor.

Can I make this wrap ahead of time?

I can prepare the tuna mixture ahead, but I like assembling and toasting the wrap fresh for the best texture.

What other cheeses work well in this recipe?

I often use cheddar, provolone, or a cheese blend depending on what I have available.

Can I make this recipe low-carb?

I simply use a low-carb or whole wheat tortilla to fit my dietary preference.

Is this recipe good for meal prep?

I find it great for meal prep if I keep the filling separate and assemble the wrap just before eating.

Conclusion

I keep coming back to this tuna melt wrap because it’s quick, nutritious, and incredibly satisfying. It’s one of those simple meals that never feels boring, and I can easily adjust it to match my taste or what I have in my kitchen.

📖 Recipe:

Tuna Melt Wrap

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Author: Cheryl
Total Time: 16 minutes
Yield: 1 serving
Diet: Low Calorie

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Description

A quick and satisfying tuna melt wrap filled with a creamy, tangy tuna mixture and gooey melted cheese, all toasted in a crispy tortilla.

Instructions

Drain the tuna and place it in a medium bowl.
Add Greek yogurt, Dijon mustard, lemon juice, corn, diced red onion, dill relish, garlic powder, and black pepper. Mix until well combined.
Warm the tortilla in the microwave for 10–20 seconds with a damp paper towel until soft.
Lay the tortilla flat and sprinkle shredded mozzarella cheese near the bottom, leaving space around the edges.
Spoon the tuna mixture evenly over the cheese.
Fold in the sides, then roll the tortilla tightly to form a wrap.
Heat a skillet over medium heat and lightly coat with olive oil.
Place the wrap seam-side down in the skillet and cook for 3–4 minutes, pressing gently.
Flip and cook for another 2–3 minutes until golden and the cheese is melted.
Remove from the skillet, slice if desired, and serve warm.