Classic tuna salad with crunchy celery in a soft wrap
Tuna Salad Wrap
Prep Time
10 min
Cook Time
0 min
Total Time
10 min
Servings
4
4 wraps
Difficulty
Easy
Cost
Budget
$
Tuna Salad Wrap
Classic tuna salad with crunchy celery in a soft wrap
★4.5(12)
Chunky tuna salad mixed with celery, red onion, Dijon mustard, and mayo, wrapped with crisp lettuce and tomato in a soft flour tortilla. A lunchbox staple elevated.
10m
Prep Time
0m
Cook Time
10m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Tuna salad is the ultimate quick protein, and wrapping it up makes it even more packable. The key is quality tuna, plenty of crunch from celery, and a balanced dressing.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 3 cans (5 oz each) albacore tuna, well drained
- 3 tbsp mayo, 1 tsp Dijon mustard, 1 tbsp lemon juice
- 2 stalks celery diced and 2 tbsp red onion minced
- 4 flour tortillas
- Romaine lettuce leaves and tomato slices
- Salt, pepper, and optional capers or dill
Instructions
- 1
Drain tuna well, pressing out excess liquid, and flake into a bowl.
- 2
Mix mayo, Dijon mustard, and lemon juice; fold into tuna with celery and red onion.
- 3
Season with salt, pepper, and optional capers or fresh dill.
- 4
Lay lettuce leaves on each tortilla, spoon tuna salad down the center, and add tomato slices.
- 5
Roll tightly and slice in half; wrap in foil for packed lunches.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
Albacore tunaCanned salmon or chickpeas (mashed) for vegetarian
Season the same way
MayoGreek yogurt or avocado mashed
Both create a creamy binder with different nutritional profiles
Tips & Storage
Pro Tips
Oil-packed tuna has richer flavor; water-packed is leaner—choose based on your preference.
Add a tablespoon of pickle relish or chopped cornichons for a tangy twist.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate tuna salad for up to 3 days. Assemble wraps fresh or wrap in foil for same-day.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (45mg) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates28g
Fat28g
Fiber620mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use Greek yogurt instead of mayo?
- Yes, it creates a lighter, tangier tuna salad with more protein.
- How do I make this more filling?
- Add a hard-boiled egg, avocado, or white beans to bulk it up.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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