tuna salad wrap Recipe

Name: tuna salad wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can water packed tuna, drained; 1 carrot, shredded; 1/4 cup finely chopped celery; 1/4 cup finely chopped green pepper; 1/2 tbsp dried chives; 3 tbsp nonfat mayo; 1 salt and pepper to taste; 4 eight inch flour tortillas; 4 tbsp nonfat cream cheese; 4 tbsp nonfat cream cheese; 4 well dried leaves of green lettuce; 1/2 cup shredded reduced fat chedder cheese; 4 sprigs fresh mint, cilantro or flat leaf parsley

Servings: persons

1 can water packed tuna, drained
1 carrot, shredded
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1/2 tbsp dried chives
3 tbsp nonfat mayo
1 salt and pepper to taste
4 eight inch flour tortillas
4 tbsp nonfat cream cheese
4 tbsp nonfat cream cheese
4 well dried leaves of green lettuce
1/2 cup shredded reduced fat chedder cheese
4 sprigs fresh mint, cilantro or flat leaf parsley

1
in small bowl, combine tuna, carrot, celery, green pepper, chives and enough mayo to make a moist ( but not wet) salad.
2
add salt and freshly ground pepper to taste.
3
on each tortilla, spread a thin layer of cream cheese ( about 1 tablespoon ) across the center two-thirds of tortilla's surface, leaving a 2-inch margin along edges
4
center 1 lettuce leaf on top of tortilla.
5
press leaf into cream cheese.
6
spread a quarter of the tuna salad firmly over each lettuce leaf, leaving a 2-inch margin at top and bottom of each tortilla.
7
sprinkle a quarter of the cheese over each tortilla, and top with a sprig of fresh mint or fresh herb.
8
fold the bottom of the tortilla up to cover the top of the filling.
9
fold in the two sides a quarter - inch.
10
roll tortilla up, holding side folds in.
11
roll wraps tightly and as firmly as possible to ensure packets stay closed
12
tightly seal each in plastic wrap and refrigerate until ready to serve or pack.
13
wraps made without wet ingredients can keep for 24 hrs or more without getting soggy

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 can water packed tuna, drained, 1 carrot, shredded, 1/4 cup finely chopped celery, 1/4 cup finely chopped green pepper, and more.

Yes, tuna salad wrap falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

tuna salad wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions