Dinner

Tuna Wrap Recipe

ByElena Hart September 11, 2026September 11, 2026

Introduction

This easy tuna wrap is a light and satisfying meal perfect for lunch or a quick dinner. Packed with protein and fresh flavors, it comes together in minutes using simple ingredients. It’s a healthy option that’s both delicious and convenient.

Two tortilla wraps lie on a white plate with a speckled texture on a white marbled surface. Each wrap is light beige with small brown flax seeds scattered throughout. The wraps are cut diagonally, revealing the inside layers: a creamy white sauce mixed with chunks of light green lettuce leaves and some small pieces of purple onion. The texture of the wrap looks soft and slightly fluffy. A small green lettuce leaf lies next to the wraps on the plate. The photo is bright with a soft focus on the background, keeping the wraps sharp and detailed. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can water-packed tuna (5 ounces), drained
1/4 cup plain Greek yogurt

1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice

3 tablespoons finely chopped celery
3 tablespoons finely diced red onion

Salt (to taste)
Black pepper (to taste)
2 whole grain tortillas

1/2 cup chopped lettuce (romaine or spinach)

Instructions

Step 1: In a bowl, add the drained tuna, Greek yogurt, Dijon mustard, lemon juice, celery, red onion, salt, and black pepper. Use a fork to mix well until all ingredients are evenly combined. Adjust seasonings as needed.
Step 2: Lay out each tortilla on a flat surface. Place the chopped lettuce in the center of each tortilla, then evenly distribute the tuna mixture over the lettuce.

Step 3: Fold in the sides and roll the tortilla tightly into a wrap. Slice in half if desired and serve immediately.

Tips & Variations

For extra crunch, add sliced cucumbers or shredded carrots to the wrap.
Use avocado slices instead of Greek yogurt for a creamy texture and healthy fats.

Try flavored tortillas like spinach or sun-dried tomato for added color and taste.
If you prefer a spicy kick, mix in a dash of hot sauce or cayenne pepper.

Storage

Store any leftover tuna mixture in an airtight container in the refrigerator for up to 2 days. It’s best to assemble wraps fresh to avoid sogginess. If you do prepare wraps in advance, wrap them tightly in plastic wrap and keep refrigerated for up to 24 hours. Reheat whole grain tortillas briefly before assembling if desired.

How to Serve

A white speckled plate holds three cut pieces of a flour tortilla wrap with visible brown and black seeds in the bread; the largest piece is whole, the smaller two are cut to show creamy filling with light green bits inside. Around the wraps are a few bright green lettuce leaves with clear vein details. The plate sits on a white marbled textured surface with two bowls partially visible at the top corners, one with shredded pink tuna and the other with a creamy mix containing red onion, green vegetable pieces, and herbs. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mayonnaise instead of Greek yogurt?

Yes, mayonnaise can be used as a substitute, but Greek yogurt adds protein and a tangy flavor with less fat. Choose according to your taste and dietary preferences.

What type of tuna is best for this recipe?

Water-packed tuna is recommended for a lighter texture, but you can also use tuna packed in oil for a richer flavor. Just be sure to drain it well before mixing.