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These crunchy and flavorful stove top toasted tuna wraps are quick and easy to make and perfect for lunch or dinner.
Toasted Canned Tuna Wraps:
Since all you need are a few pantry staples to make a delicious spin on tuna wraps, they are definitely worth trying.
You can call them toasts, pockets or toasted wraps, but they basically represent a tortilla filled with tuna mixture, wrapped into a rectangular pocket and toasted in a pan with butter, until golden brown.
This way tuna lovers get a sandwich, a tortilla and a toast all in one. The salmon mixture is slightly warmed, but remains juicy and tastes amazing in combination with crispy, buttery tortilla.
How to Make a Tuna Wrap?
All you need are staple ingredients, that have long shelf life, are easy to find at the store and the best part – the recipe is totally customizable.
In addition, this tuna base could be easily used in any tuna sandwich recipe.
What you need:
- Canned Tuna (in oil or water)
- Canned Corn
- Chopped Dill Pickles (Cornichons)
- Mayonnaise
- Dijon Mustard ( optional)
- Salt
- Black Pepper
- Lemon Juice
- Tortillas
- Clarified Butter/Ghee or oil for greasing the pan.
How to make:
- In a bowl combine the tuna, corn, pickles, mayonnaise, mustard, salt, black pepper and lemon juice.
- Stir to combine.
- If the mixture appears too dry, add some more mayo.
- Heat a pan over medium-high heat.
- Add about 1 tbsp of oil/butter.
- Place a tortilla on a cutting board.
- Add 1/4 of the mixture in the middle.
- Fold all 4 sides inwards.
- Cook for 2 minutes per side, starting with the one, where the ends meet.
- Cut in half.
Recipe Tips:
Ingredients:
- Tuna: Here I recommend using good quality canned tuna in oil/olive oil, but tuna canned in water will also work. Using tuna in oil is just my personal preference and I’m not saying this is good/bad/healthy or unhealthy. In Europe, I currently love tinned tuna from the Italian brand Rio Mare. It tastes amazing! (This is not sponsored!)
- Mayo/mustard – go easy on the mayo, if using tinned tuna in oil. Add some to help bind the ingredients together and keep the mixture rich and moist. Eggless mayo is fine to use. Mustard – this is an optional ingredient, but it can help keep the mixture creamy and balance the flavors. I usually add Dijon mustard, because of its complex flavor.
- Lemon juice – it is an optional ingredient, you can use some apple cider vinegar instead or just leave it out, since we are using sour and tangy dill pickles. What it does is it adds fresh flavor to the wrap.
- Dill Pickles – finely diced, they add texture and crunch to the tuna mixture. Besides pickles, cucumbers or celery could be used.
- Corn – this is an optional ingredient, that adds texture and a little sweetness in the recipe. This balances the flavors perfectly. My kids also love the addition of corn in sandwiches like this one, but you can omit the ingredient, if you don’t like corn.
- Tortillas – you can use any tortillas of your choice. Store-bought or homemade, flour or corn, vegan, gluten-fee or Keto, it is up to your personal preference.
- Can you make these tuna wraps in advance? – While you can make the tuna mixture in advance, cover and refrigerate for up to 48 hours, you should make the wraps prior to serving. The idea of these toasted tortilla tuna wraps is to be served buttery and warm, with a crunchy tortilla and juicy inside. After you make the wraps, they are still good to consume for at least a couple more hours.
- Optional: add hot sauce, jalapenos, seasoning or fresh herbs like parsley or dill to the tuna mixture.
Recipe FAQs:
- Add your favorite cheese to make it a cheesy tuna wrap sandwich.
- Optional – Use Clarified butter or ghee for cooking (or a combination of butter and oil). This makes the perfect buttery tortilla crust.
- Don’t overfill the wraps. Wrap the tortillas tightly. Cook the overlapping side side first, so they don’t open while cooking.
- Make sure the pan has been heated for a few minutes, then add the butter. This will prevent the sandwich from sticking. Alternatively use a not stick pan, but still add butter, to make the wrap extra delicious.
- You can wrap tortillas into triangles, squares or make smaller bite-sized wraps. Do whatever works best for you!
More Tuna Recipes:
I just realized, that I’ve only shared salad recipes with tuna and just one Tuna Pasta Recipe. To conclude, this Tuna Wrap recipe comes just in time for my readers!
- Tuna Salad With Green Apple – perfect to add to sandwiches or as an appetizer/snack.
- Avocado Tuna Cucumber Salad – my favorite healthy salad made with canned tuna, creamy avocados and crunchy cucumbers – a twist on American classic.
- Easy Tuna Pasta Recipe – an inexpensive dish, served either as a warm canned tuna pasta or a cold tuna pasta salad.
Tuna Wraps Recipe
Video
Ingredients
- 200 grams canned tuna in oil, drained
- 1/2 cup corn
- 1/2 cup chopped pickles
- 1/3 cup mayonnaise
- 1/2 tsp mustard, optional
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 tsp lemon juice
- 4 8-inch tortillas
- Clarified Butter/oil for greasing the pan.
Instructions
- In a bowl combine the tuna, corn, pickles, mayonnaise, mustard, salt, black pepper and lemon juice.
- Stir to combine.
- If the mixture appears too dry, add some more mayo.
- Heat a pan over medium-high heat.
- Add about 1 tbsp of oil/butter.
- Place a tortilla on a cutting board.
- Add 1/4 of the mixture in the middle.
- Fold all 4 sides inwards.
- Cook for 2 minutes per side, starting withn the one, where the ends meet.
- Cut in half.
- Serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
