Tuna Melt Wrap (Printable)
Crispy tortilla filled with seasoned tuna salad and melted cheddar cheese, grilled until golden brown.
# What You’ll Need:
→ Tuna Salad
01 - 5 oz can tuna in water, drained
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 tablespoon finely chopped red onion
05 - 1 tablespoon finely chopped celery
06 - 1 teaspoon lemon juice
07 - Salt and black pepper to taste
→ Wraps & Filling
08 - 2 large 10-inch flour tortillas
09 - 1 cup shredded cheddar cheese
10 - 2 slices tomato
11 - 1 tablespoon butter for grilling
# How-To Steps:
01 - Combine drained tuna, mayonnaise, Dijon mustard, red onion, celery, lemon juice, salt, and black pepper in a bowl. Mix thoroughly until all ingredients are evenly distributed.
02 - Lay tortillas flat on a clean surface. Spread half the tuna mixture over the center of each tortilla, leaving a border around the edges.
03 - Sprinkle half the cheddar cheese evenly over each wrap. Add tomato slices if desired.
04 - Fold in both sides of the tortilla, then roll tightly from bottom to top to create a secure cylinder shape.
05 - Melt butter in a large skillet over medium heat. Place wraps seam-side down and cook for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
06 - Transfer wraps to a cutting board and slice diagonally in half. Serve immediately while warm.
# Expert Advice:
01 -
- Its the kind of meal that comes together in the time it takes to heat a skillet, perfect for those days when you need real food but have zero energy to make it happen.
- The way the cheddar gets all bubbly and caramelized against the tortilla creates this crispy cheesy edge that makes every bite feel like a treat instead of just lunch.
02 -
- The most common mistake I made for years was overfilling these wraps, which leads to the inevitable cheese explosion in your pan, so show some restraint when portioning.
- Keep the heat at medium because going too high will burn the tortilla before the cheese has time to melt in the center.
03 -
- Use a cast iron skillet if you have one because it holds heat evenly and creates the most gorgeous crust on the tortillas.
- If your tortillas are stiff, wrap the whole stack in a damp paper towel and microwave for 20 seconds before filling.