Classic Tuna Salad Wrap

Name: Classic Tuna Salad Wrap
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 15 oz (three 5-oz cans) (425 g) canned tuna in water, drained very well; ⅓ cup (75 g) mayonnaise; 2 medium stalks (100 g) celery stalks, finely diced (about ¼-inch / 6 mm pieces); ¼ cup (40 g) red onion, finely diced; 1 tablespoon (15 ml) fresh lemon juice; 1 teaspoon (5 g) Dijon mustard; kosher salt, to taste, about ¼ teaspoon; black pepper, freshly ground, to taste; 8 leaves (120 g) romaine or green leaf lettuce leaves, washed, thoroughly dried, thick ribs trimmed; 4 tortillas (240 g) large flour tortillas, 10-inch (25 cm), at room temperature

From the MyKitchenBank Kitchen

Creamy, crunchy tuna salad with celery and red onion, rolled up with crisp lettuce in a soft flour tortilla. A fast, no-cook lunch that travels well.

Prep: 15 min
Cook: —
Wait: 10 min
Total: 25 min
Makes: 4 wraps

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Steps

Before you start

Drain the tuna very well; excess liquid makes soggy wraps.
Use large (10-inch / 25 cm) tortillas so they roll without tearing.
Wash and thoroughly dry the lettuce leaves; wet leaves make the tortilla soggy.

1
Drain the tuna
- Open the cans and press the lids firmly into the tuna, tipping out the liquid.
- For extra dryness, tip the tuna into a small sieve and press with a spoon.
- Transfer the tuna to a medium bowl.
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Ready when: Tuna looks moist but no liquid pools when pressed.
Tip: Wet tuna is the main cause of soggy wraps.
2
Flake the tuna
- Use a fork to break the tuna into small flakes, with no large chunks remaining.
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Ready when: Tuna is evenly fluffy and flaky.
3
Dice the vegetables
- Cut the celery into ¼-inch (6 mm) dice and finely dice the red onion.
- Keep the pieces small so they distribute evenly and don't poke through the tortilla.
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Ready when: Pieces are roughly uniform and about ¼ inch.
Tip: Soak the diced onion in cold water for 5 minutes and drain if you prefer a milder bite.
4
Mix the salad
- Add the celery, onion, mayonnaise, lemon juice and Dijon to the tuna.
- Stir with the fork until evenly coated.
- Season with about ¼ teaspoon salt and a few grinds of pepper, then taste and adjust.
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Ready when: Salad is creamy and holds together when pressed, without looking wet or pasty.
Tip: Add mayonnaise gradually if you like it drier; you can stir in another tablespoon if needed.
5
Chill the filling
- Cover the bowl and refrigerate for 10 minutes so the flavors meld and the filling firms up for easier rolling.
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Ready when: Filling is cold and slightly firm.
6
Layer the tortillas
- Lay a tortilla flat.
- Place 2 lettuce leaves in the center, overlapping slightly, leaving a 1-inch (2.5 cm) border.
- The lettuce acts as a moisture barrier.
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Ready when: Lettuce covers the center third of the tortilla.
Tip: Warm a stiff tortilla for 10 seconds in the microwave to make it pliable.
7
Add the filling
- Spoon about ¾ cup (130 g) of tuna salad in a log across the lower third of the lettuce, leaving the sides free.
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Ready when: Filling forms an even line about 1½ inches (4 cm) wide.
Tip: Don't overfill or the wrap will tear.
8
Roll tightly
- Fold the left and right sides in about 1 inch (2.5 cm), then roll the bottom edge up and over the filling, tucking tightly, and continue rolling to the end.
- Repeat with the remaining tortillas.
- Cut each wrap in half on the diagonal with a sharp knife.
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Ready when: Wrap is snug, seam side down, and holds its shape when cut.
Tip: Rest each wrap seam-side down for a minute before cutting to help it seal.

Good to know

Tips

Tuna packed in water gives a lighter, cleaner flavor; if using oil-packed tuna, drain thoroughly and reduce mayonnaise to ¼ cup (60 g).
Always put lettuce between the filling and the tortilla to prevent sogginess.
Roll tightly and wrap in parchment for neat, portable lunches.
Add chopped dill, capers or diced pickles for variety.

Make ahead

"The tuna salad can be made up to 24 hours ahead and refrigerated in an airtight container. Assemble wraps just before serving, or up to 4 hours ahead wrapped tightly in parchment or foil and refrigerated."

Storage & reheating

"Assembled wraps keep in the fridge, tightly wrapped, up to 4 hours for best texture. Leftover tuna salad keeps in an airtight container in the fridge up to 3 days. Do not leave at room temperature more than 2 hours (1 hour above 90°F / 32°C). Not recommended for freezing, as mayonnaise separates and vegetables turn watery. Serve cold; no reheating needed."

Substitutions

mayonnaise → plain full-fat Greek yogurt. Use the same amount for a tangier, lighter filling; add a pinch more salt.
large flour tortillas, 10-inch (25 cm) → whole wheat or spinach tortillas, or large lettuce cups. Same size (10-inch) for wraps; lettuce cups make it low-carb and gluten-free.
red onion → thinly sliced scallions (green onions). Use ¼ cup (25 g) for a milder flavor.
fresh lemon juice → white wine vinegar or dill pickle juice. Use 1 tablespoon for a similar tang.