I love how quick and flexible this tuna melt wrap is. It takes the classic tuna melt and lightens it up by using Greek yogurt instead of mayo, while still giving me that creamy texture. The Dijon mustard and lemon juice brighten it up, and the melted cheese adds that cozy comfort. It’s a one-pan, one-bowl meal I can throw together in under 10 minutes and eat hot or cold.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 can (5 oz) skipjack or yellowfin tuna, drained
2 tbsp Greek yogurt
½ tbsp Dijon mustard (or regular mustard)
Juice of ½ lemon (about 1 tbsp)
¼ cup corn
¼ cup red onion, diced
1 tbsp dill relish or capers
½ tsp garlic powder
¼ tsp black pepper
¼ cup shredded mozzarella cheese (or cheese of choice)
1 burrito-sized wrap (about 10 inches; I use Siete or La Tortilla Factory brand)
Directions
Make the Tuna Filling: I drain the tuna and mix it in a bowl with Greek yogurt, Dijon mustard, lemon juice, corn, red onion, relish, garlic powder, and black pepper. I stir until everything is combined.
Prep the Wrap: I warm the tortilla slightly by microwaving it under a damp paper towel for 10–20 seconds to make it easier to roll. On a clean surface, I lay the tortilla down and sprinkle cheese on the end closest to me. Then I spoon the tuna mixture over the cheese.
Roll the Wrap: I fold the sides in, then fold the bottom up and roll tightly away from me, tucking the edges in as I go.
Grill the Wrap: I heat a skillet or grill pan over medium heat with a bit of olive oil. I place the wrap seam-side down and cook for 3–4 minutes, gently pressing it a few times. Then I flip it and cook for another 2–3 minutes until the outside is golden and crispy.
Servings and timing
This recipe makes 1 hearty wrap.
Prep time: 2 minutes
Cook time: 7 minutes
Total time: 9–10 minutes
Variations
I split the tuna filling between two smaller wraps when I want lighter portions.
Sometimes I add spinach, arugula, or sliced tomato before rolling for extra freshness.
I swap in cheddar, Swiss, or pepper jack for a different cheese flavor.
For extra heat, I mix a bit of hot sauce or sriracha into the filling.
Storage/Reheating
This wrap is best fresh, but if I have leftovers, I wrap it tightly in foil and refrigerate for 1–2 days. To reheat, I use a skillet, air fryer, or microwave. The skillet keeps the outside crispy, which I prefer.
FAQs
Can I use mayo instead of Greek yogurt?
Yes, I’ve made it with mayo or a mix of mayo and yogurt for a creamier texture. Both work well depending on your preference.
Can I make it ahead of time?
Absolutely. I prep the filling in advance and assemble the wrap fresh. Or I wrap and store it in the fridge, then reheat before eating.
What’s the best type of wrap to use?
I like burrito-sized wraps from Siete or La Tortilla Factory. Whole wheat or low-carb wraps also work great if I’m watching carbs.
Is this wrap good cold?
Yes, I sometimes skip the skillet and eat it cold—especially if I’m packing lunch to go.
How can I make this more filling?
I add sliced avocado or a boiled egg to the filling, or serve it with a side salad or veggie chips for a more complete meal.
Conclusion
This Healthy Tuna Melt Wrap is one of my easiest go-to lunches—quick, nutritious, and so tasty. I love that it’s high in protein, easy to customize, and keeps me full without slowing me down. Whether I grill it or eat it cold, it’s always a winner in my lunch rotation.
This quick and satisfying wrap is packed with protein-rich tuna, melty cheese, and crunchy veggies—perfect for a balanced lunch in just 10 minutes.
Author:Ella
Prep Time:2 minutes
Cook Time:7 minutes
Total Time:9–10 minutes
Yield:1 wrap
Category:Lunch, Main Course
Method:Stovetop
Cuisine:American
Ingredients
1 (5 oz) can skipjack or yellowfin tuna, drained
2 tbsp Greek yogurt
½ tbsp Dijon mustard (or regular mustard)
Juice of ½ lemon (about 1 tbsp)
¼ cup corn
¼ cup diced red onion (about ¼ of a red onion)
1 tbsp dill relish or capers
½ tsp garlic powder
¼ tsp black pepper
¼ cup shredded mozzarella cheese (or cheese of choice)
1 burrito-sized wrap or tortilla (at least 10 inches, such as Siete or La Tortilla Factory)
Instructions
In a medium bowl, combine drained tuna, Greek yogurt, mustard, lemon juice, corn, red onion, relish or capers, garlic powder, and black pepper. Mix well.
Warm the tortilla in the microwave (wrapped in a damp paper towel) for 10–20 seconds to make it pliable.
Lay tortilla on a clean surface. Add cheese near the bottom third of the wrap. Spoon tuna mixture on top of the cheese.
Fold the sides inward, then roll from the bottom up, tucking as you go to form a sealed wrap.
Heat a skillet or grill pan over medium heat with a little olive oil. Place wrap seam-side down and cook for 3–4 minutes, pressing gently. Flip and cook for another 2–3 minutes, until golden and melty.
Slice and serve hot.
Notes
Use a meltable cheese like mozzarella or cheddar for best results.
If mixture feels dry, add more lemon juice.
For 2 smaller wraps, divide the filling between two tortillas.
A grill pan creates crispy texture and grill marks.
This wrap is best enjoyed fresh, but leftovers can be stored in foil in the fridge for 1–2 days and reheated on the stove or air fryer.
