Easy Tuna Melt Wrap

By The Modern Nonna

on Mar 16, 2023, Updated Jul 07, 2023

4.86 from 7 votes
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This easy tuna melt wrap has been my go-to lunch for a while; it takes just minutes to prepare and uses ingredients with a long shelf life, which I almost always have in my kitchen. When I feel like I have no time for lunch, this wrap comes through to save the day, and keeps me satisfied the whole afternoon.

Table of Contents

This recipe is so versatile as you can use canned tuna, salmon, or chicken so feel free to experiment based on your preferences. Iā€™ve kept things simple and easy with just a few ingredients, but you could certainly add more toppings, such as sliced avocado, hot sauce, finely sliced Romaine lettuce, diced pickles, and so much more.

Easy Tuna Melt Wrap

This easy tuna melt wrap has been my go-to lunch for a while; it takes just minutes to prepare and uses ingredients that I usually have on hand. When I feel like I have no time for lunch, this wrap comes through to keep me satisfied the whole afternoon.
4.86 from 7 votes
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Course: Main Course
Cuisine: American
Servings: 2
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Equipment

Mixing Bowls
Measuring Cups + Spoons
Baking Sheet

Ingredients 

  • 1 can wild-caught tuna, or any canned seafood you enjoy, 140 grams
  • salt and pepper to taste
  • 1 tablespoon spicy mayonnaise, or regular mayonnaise
  • 1 teaspoon relish
  • 1 teaspoon honey dijon mustard
  • squeeze of fresh lemon juice
  • 2 small tortillas of choice, I used flour
  • Ā½ cup grated cheese, of choice, I used mozzarella

Instructions 

  • Drain the tuna and add it to a bowl. Using a fork, break it into small pieces.
  • Add salt and pepper to taste, the mayo, relish, mustard, and lemon and mix well. All of these ingredients should be added to your preference, adding more or less as desired.
  • Take two small (or one large) tortilla of choice and add the tuna. Top with cheese of choice and pop it on a baking sheet in the oven to fully melt the cheese.
  • I like putting my oven on low BROIL but you can also heat the wrap at 400F until the cheese melts.Ā If using the BROIL (top grill only) setting, watch the wrap the whole time as it can easily burn. The air fryer should also work if you want to try.
  • Once the cheese has melted, you can add any additional toppings or extra mayo on top. Enjoy!

Video

Notes

I like using canned wild-caught tuna or salmon for this recipe but feel free to use your favorite canned seafood.Ā 
I have made this with Siete grain-free tortillas as well as regular flour tortillas too.
Feel free to use as much cheese or any variety of cheese that you enjoy.
I like putting my wrap on broil in the oven but you can also heat it through until the cheese melts at 400F.Ā 
Feel free to pop it in the air fryer as that should work as well.Ā 
If using the broil setting, you don’t want to look away as the wrap can burn within seconds. I like to put it on the low broil setting and watch it the whole time just until the cheese melts.Ā 
Feel free to use any spicy mayo you like on top or make any one of my spicy mayo recipes on the website. If you don’t like spicy mayo, you can use regular mayo of choice.Ā 

Nutrition

Calories: 338kcal, Carbohydrates: 17g, Protein: 25g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 62mg, Sodium: 676mg, Potassium: 212mg, Fiber: 1g, Sugar: 2g, Vitamin A: 340IU, Vitamin C: 0.03mg, Calcium: 260mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as ā€œThe Modern Nonnaā€ on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world ā€“ my grandmaā€™s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my lifeā€¦

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4.86 from 7 votes (4 ratings without comment)

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5 Comments

  1. 5 stars
    (Update) Iā€™ve made my share of tuna melts but the tortilla method put it over the top, large keto/carb tortilla balance but I canā€™t tell the difference, soft and full of fiber. Anyway, thank you for the pro tip!! (I might have melted so Munster on top, wow).

    Reply

  2. 5 stars
    Iā€™ve made my share of tuna melts but in the tortilla with a little cheese on top was delicious. Thanks for the recipe!!!

    Reply

  3. 5 stars
    The best Tuna melt I have ever tasted!!
    Oh my!! Incredible especially with that amazingly delicious mayo!!
    Please keep it up

    Reply