Craving something comforting, melty, and incredibly easy to whip up? This Tuna Melt Wrap is my favorite way to satisfy both my love for classic tuna salad and all things ooey-gooey cheese. In just one pan and about 15 minutes, you get a lunch or dinner that’s hearty, flavor-packed, and totally customizable.
Why You’ll Love This Recipe
- Fast Comfort Food: You can go from hungry to happy in just 15 minutes—no oven required!
- Irresistibly Melty: Layering the cheese and crisping the wrap gives you those classic tuna melt vibes, gooey and golden every time.
- Pantry-Friendly: Most ingredients are likely already in your kitchen, so you can toss this together any time a craving strikes.
- Make It Yours: This recipe is endlessly customizable for picky eaters, dietary needs, or whatever cheese and veggies you have on hand.
Ingredients You’ll Need
The key to a perfect Tuna Melt Wrap is using simple, quality ingredients that each play a delicious role. Let’s break down what you’ll need and what makes every component so crucial for flavor and that crave-worthy melt.
- 1 large flour tortilla (10-inch): The wrap’s foundation—choose one that’s soft and fresh so it rolls up easily and crisps beautifully.
- One 5-ounce can of tuna: Any type works, but I love solid white or albacore for chunkier texture and mild flavor.
- 2 tablespoons mayonnaise: Creaminess central! Use your favorite, or Greek yogurt if you prefer.
- 1 tablespoon sweet pickle relish: Adds a pop of tangy sweetness that balances the savory filling.
- 1 tablespoon finely chopped celery: For a little crunch and fresh flavor that perks up the tuna salad.
- 1 tablespoon finely chopped onion: Brings sharpness and aromatic depth—red, white, or even green onion all work.
- 1 teaspoon mustard: Any kind (yellow, Dijon, spicy brown) for a gentle zing in every bite.
- 1/4 – 1/2 cup shredded cheese (or 1 – 2 slices): Melts into gooey, cheesy happiness; cheddar and American are classics, but Swiss or provolone are delicious too.
- Salt and pepper, to taste: Don’t skip these for perfect seasoning.
- 1/2 teaspoon neutral oil: Helps the wrap turn golden and crisp in the skillet.
Variations
The beauty of a Tuna Melt Wrap is how easy it is to tweak and reinvent. Whether you’re swapping for what’s in your fridge or adapting for allergies or preferences, these ideas will help you make this recipe totally your own!
- Make it spicy: Add a spoonful of sriracha, chopped jalapeños, or pepper jack cheese for a bold kick.
- Lighten it up: Swap mayonnaise for plain Greek yogurt or mashed avocado for a lighter, creamy twist.
- Go veggie-packed: Toss in chopped spinach, shredded carrots, or bell peppers to amp up the freshness and nutrition.
- Low-carb option: Try rolling the filling in a large lettuce leaf or a low-carb wrap to keep things lighter.
How to Make Tuna Melt Wrap
Step 1: Mix the Tuna Salad
Start by draining your can of tuna really well—you want all that excess moisture out so your filling stays rich and not soggy. Stir the tuna together with mayo, sweet relish, celery, onion, mustard, salt, and pepper in a small bowl until it’s creamy and well combined. Taste the mixture and tweak the seasonings to suit you.
Step 2: Prep the Wrap
If your tortilla feels a bit stiff, a quick 15–20 seconds in the microwave (covered with a damp towel) will make it soft, pliable, and easy to roll. Lay it out on a clean surface, then sprinkle your cheese over half the tortilla (leaving a bare border for easier rolling).
Step 3: Fill and Roll
Spoon the tuna salad right onto the cheese, spreading it in an even layer but keeping to one half of the tortilla—this ensures cheesy goodness in every bite. Fold in the sides, roll tightly like a burrito, and you’re ready for the skillet.
Step 4: Crisp and Melt
Heat a little neutral oil in a skillet over medium-low. Place your assembled wrap (seam side down) and let it cook undisturbed for 3–4 minutes per side. Give it a gentle press with a spatula for that golden, crispy crust—don’t rush it! Flip and repeat on the other side. After it’s beautifully browned and melty inside, transfer to a plate. Slice in half if you’re feeling fancy, and dig in while it’s hot and toasty!
Pro Tips for Making Tuna Melt Wrap
- Ultimate Cheese Pull: Use freshly shredded cheese or high-quality slices; they melt more smoothly and deliver that irresistible, gooey bite.
- Perfect Browning: Keep your skillet over medium-low heat—patience pays off with a shatteringly crisp outside and fully melted cheese inside.
- Tortilla Flexibility: Always warm the tortilla slightly before filling and rolling—this prevents cracks and makes wrapping a breeze.
- Customize the Crunch: If you love extra texture, add more celery or try a sprinkle of crushed potato chips or lettuce before rolling for some surprise crunch.
How to Serve Tuna Melt Wrap
Garnishes
A classic Tuna Melt Wrap is amazing as-is, but a scatter of fresh chopped chives or parsley adds brightness and color. For an extra tangy punch, serve with extra pickle slices or a squeeze of lemon over the top just before eating.
Side Dishes
This wrap is wonderful with kettle chips, tomato soup, or a crisp green salad on the side. If you want something lighter, try fresh vegetable sticks (carrots and cucumber are my go-tos) or even a handful of fruit to balance the meal.
Creative Ways to Present
Slice your Tuna Melt Wrap on the diagonal and secure each half with a toothpick for an “instant bistro” feel, or cut into smaller sections for party platter finger food. Stack halves upright and sprinkle with sesame seeds for a playful look, especially when serving to kids or at brunch gatherings!
Make Ahead and Storage
Storing Leftovers
Tightly wrap any leftover Tuna Melt Wrap in foil or plastic wrap and store in the refrigerator for up to 3–4 days. The wrap holds up well for quick lunches, and is even tasty cold if you’re feeling impatient!
Freezing
While best enjoyed fresh, you can freeze Tuna Melt Wraps! After grilling, let them cool, wrap individually in foil and place in a freezer bag. Thaw in the refrigerator overnight before reheating for best texture.
Reheating
For gooey cheese and a crisp tortilla, reheat in a dry skillet over medium-low heat for 2–3 minutes per side. Avoid the microwave if you can—it softens the wrap and can make it a bit chewy, but it’ll work in a pinch (about 45 seconds on high).
FAQs
-
Can I use a different kind of fish instead of tuna?
Absolutely! Canned salmon or sardines work well in place of tuna—just drain them thoroughly and mash before mixing with the other ingredients for your Tuna Melt Wrap. The flavor will be slightly different but still totally delicious.
-
What kind of cheese is best for a Tuna Melt Wrap?
Cheddar, American, Swiss, or provolone all melt beautifully and taste classic with tuna. You can experiment—smoked gouda or pepper jack add a unique twist if you’re feeling adventurous!
-
Can I make these wraps ahead for meal prep?
Yes! You can assemble and cook Tuna Melt Wraps in advance. Store them wrapped in the fridge, and quickly reheat in a skillet to bring back that freshly-melted cheese and crisp shell.
-
Is there a dairy-free way to make a Tuna Melt Wrap?
Definitely. Use your favorite plant-based mayo and dairy-free shreds or slices for the cheese—check the melting properties, and you’ll still get that dreamy melty interior!
Final Thoughts
If you’re in the mood for something nostalgic, cheesy, and way easier than most comfort food, give this Tuna Melt Wrap a try. I guarantee it’ll become a regular favorite—quick enough for any weeknight, but satisfying enough to make you smile every single time.
Print
Tuna Melt Wrap Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 1 serving 1x
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: American
- Diet: None
Description
This Tuna Melt Wrap is a delicious and satisfying meal that combines creamy tuna salad with melted cheese, all wrapped up in a warm tortilla. Perfect for a quick lunch or a light dinner!
Ingredients
Tuna Salad:
- 1 large flour tortilla or wrap (about 10-inch diameter)
- one 5-ounce can of tuna (any kind)
- 2 tablespoons mayonnaise
- 1 tablespoon sweet pickle relish
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped onion
- 1 teaspoon mustard (any kind)
- 1/4 – 1/2 cup shredded cheese (or 1 – 2 slices cheese)
- salt and pepper, to taste
- 1/2 teaspoon neutral oil (vegetable, canola, etc.)
Instructions
- Make the tuna salad: Drain the tuna well and add it to a small bowl. Add the mayonnaise, pickle relish, finely chopped celery, finely chopped onion, and mustard to the bowl. Mix well to combine. Season the tuna salad with salt and pepper to taste.
- Assemble the wrap:
Optional pre-step: If the tortilla or wrap feels stiff or brittle, place it on a microwave-safe plate and cover the top with damp paper towels. Microwave it on high for 15 – 20 seconds, until flexible.
Set out the tortilla/wrap on a clean work surface. Arrange the shredded or sliced cheese over half of the tortilla (the side facing you), leaving about 1 – 1 1/2 inch(es) of the tortilla/wrap uncovered around the edges. Place the tuna salad on top of the cheese and spread it out so it covers most of the cheese. Fold in the left and right sides of the tortilla/wrap that are next to the filling, enclosing the tuna and cheese at the ends. While holding in the folded sides, fold the edge of the wrap that is closest to you up and over the filling. Continue to roll the wrap away from you, tucking the left and right sides in as you roll, forming a burrito shape. - Cook the tuna melt wrap: Drizzle the oil into a skillet set over medium-low heat. When the oil is hot, add the tuna wrap to the pan, seam-side down. Let the tuna wrap cook for 3 – 4 minutes, or until browned underneath. Flip the tuna wrap and cook for an additional 3 – 4 minutes. Remove the wrap from the pan, cut it in half (optional), and enjoy immediately!
Notes
- Shredded or sliced cheese will work for this tuna wrap, and you can use any type of cheese you like that melts well.
- If you would like to cut the tuna melt wrap in half, using a serrated knife with a gentle back-and-forth motion will work well.
- Leftovers can be stored tightly wrapped in the fridge for 3 – 4 days. Enjoy the leftovers cold or reheat in a dry pan over medium-low heat for 2 – 3 minutes per side.
Nutrition
- Serving Size: 1 wrap
- Calories: 691
- Sugar: 7.1 g
- Sodium: 1370 mg
- Fat: 38.9 g
- Saturated Fat: 10.8 g
- Carbohydrates: 42 g
- Fiber: 2.7 g
- Protein: 64 g
- Cholesterol: 93 mg
