Description
A warm, cheesy, protein-packed wrap filled with creamy seasoned tuna and fresh vegetables, toasted to golden perfection for the ultimate lunch experience.
Ingredients
2 cans (5 ounces each / about 142 grams each) tuna in water, drained well
1/3 cup (80 grams) mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup (30 grams) finely diced celery
2 tablespoons (20 grams) finely diced red onion
4 large flour tortillas (10-inch / 25 cm diameter)
1 1/2 cups (170 grams) shredded cheddar cheese or mozzarella cheese
1 medium tomato (about 120 grams), thinly sliced
1 cup (30 grams) fresh spinach leaves
1 tablespoon (14 grams) butter or 1 tablespoon (15 ml) olive oil
Instructions
In a bowl, combine drained tuna, mayonnaise, Dijon mustard, lemon juice, garlic powder, black pepper, and salt. Mix until smooth. Stir in celery and red onion.
Lay a tortilla flat and spread about 1/4 of the tuna mixture (approximately 1/2 cup / 120 grams) in the center.
Sprinkle about 1/3 cup (40–45 grams) shredded cheese on top. Add tomato slices and spinach.
Fold in the sides and roll tightly into a wrap. Repeat with remaining tortillas.
Heat butter or olive oil in a skillet over medium heat.
Place wraps seam-side down and cook 2–3 minutes per side until golden brown and the cheese is melted.
Let rest briefly, then slice and serve warm.
Notes
Drain tuna thoroughly to prevent soggy wraps.
Cook over medium heat to allow cheese to melt fully without burning the tortilla.
For a lighter option, substitute half the mayonnaise with plain Greek yogurt.
Wrap leftovers tightly and reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 8 minutes