WrapsItalian-inspiredEasy

Pantry Canned Tuna and White Bean Wrap

Name: Pantry Canned Tuna and White Bean Wrap
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Italian-inspired
Ingredients: 5 oz (142 g) canned tuna in water, drained and flaked with a fork; ¾ cup (185 g) canned white beans (cannellini or great northern), drained and rinsed; 1 stalk (50 g) celery, finely diced; ¼ small onion (35 g) red onion, finely diced; 2 tbsp (30 ml) extra-virgin olive oil; 1½ tbsp (22 ml) fresh lemon juice; 1 clove (3 g) garlic, minced; ½ tsp (½ g) dried oregano; to taste sea salt; to taste freshly ground black pepper; 2 tortilla large flour tortillas (10-inch / 25 cm); 1½ cup (45 g) mixed salad greens or fresh spinach

From the MyKitchenBank Kitchen

A quick, satisfying wrap built on pantry staples: canned tuna and white beans tossed with crisp celery, red onion, and a bright lemon-herb dressing, wrapped in a soft tortilla with fresh greens. Ready in under 15 minutes, it's ideal for weekday lunches or light dinners.

Prep: 10 min
Cook: —
Total: 10 min
Makes: 2 wraps

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Steps

Before you start

Gather all pantry items and refrigerate the tortillas if they're at room temperature—cold ones are easier to wrap
Have a cutting board and sharp knife ready for prepping vegetables

1
Prep the vegetables
- On a cutting board, finely dice the celery stalk (roughly 1/4-inch / 6 mm pieces) and the red onion into similarly sized pieces.
- This ensures even distribution throughout the wrap filling.
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Ready when: Celery and onion are diced uniformly into small pieces
Tip: Cut the onion finely so its sharpness distributes evenly without overwhelming bites
2
Drain and prepare proteins
- Open the canned tuna and drain thoroughly in a fine-mesh strainer (or press gently with the back of a spoon into a colander).
- Transfer to a small mixing bowl.
- Drain and rinse the white beans under cold water for 30 seconds, then add them to the bowl with the tuna.
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Ready when: Tuna is flaked and beans are drained
Tip: Rinsing canned beans removes excess sodium and any canning liquid taste
3
Make the dressing
- In the same bowl with the tuna and beans, add the olive oil, lemon juice, minced garlic, and dried oregano.
- Stir gently with a fork to combine, breaking up the tuna slightly as you mix so the pieces are loose rather than chunky.
- Season to taste with salt and pepper.
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Ready when: Mixture is well combined, with dressing evenly coating the tuna and beans
Tip: Don't overmix or the tuna will break down into a paste; aim for flaky chunks
4
Assemble the wraps
- Lay one flour tortilla on a clean, flat surface.
- Spread a handful of mixed greens (about 3/4 cup / 22.5 g per wrap) across the center, leaving a 2-inch (5 cm) border on all sides.
- Top the greens with half of the tuna-bean mixture (about 2/3 cup / 160 ml per wrap), spooning it evenly over the greens.
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Ready when: Filling is distributed evenly with greens and tuna-bean mixture visible
Tip: Don't overfill—too much filling makes the wrap tear and fall apart when rolling
5
Roll and serve
- Fold the left and right sides of the tortilla inward about 1 inch (2.5 cm) to contain the filling.
- Then roll the tortilla from the bottom edge tightly toward you, creating a snug cylinder.
- Place seam-side down on a plate.
- Repeat with the second tortilla and remaining filling.
- Serve immediately, or wrap in parchment paper for easy transport.
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Ready when: Wraps are rolled tightly with seams tucked underneath
Tip: Rolling from the bottom rather than the top gives a tighter, more secure wrap that holds together better

Good to know

Tips

For a creamier filling, add 2 tablespoons of Greek yogurt or mayonnaise to the tuna-bean mixture
Toast the tortillas lightly in a dry skillet for 30 seconds per side to warm them and make them more pliable
Pack the wrap in parchment paper and cut diagonally just before eating to keep it intact during transport
Make it Mediterranean by adding diced tomato, kalamata olives, or roasted red peppers from a jar

Make ahead

The tuna-bean filling can be made up to 2 hours ahead and refrigerated in an airtight container; assemble the wraps just before serving so the tortillas don't become soggy.

Storage & reheating

Wrapped tuna wraps can be refrigerated in an airtight container or wrapped in parchment paper for up to 1 day. Do not freeze. The tuna-bean filling alone keeps refrigerated for up to 3 days; reheat gently or use cold.

Substitutions

canned white beans (cannellini or great northern) → canned chickpeas or cannellini beans. Keeps the same protein and texture; chickpeas add a slightly nuttier flavor
mixed salad greens or fresh spinach → shredded lettuce, arugula, or fresh basil. Arugula adds peppery notes; basil reinforces the Italian profile
fresh lemon juice → white wine vinegar (1 tbsp / 15 ml). Provides the same acidity with a slightly sharper tang
large flour tortillas (10-inch / 25 cm) → whole wheat tortillas or wraps. Adds fiber; use the same size and adjust roll technique if they're thinner