A twist on the classic tuna melt. A filling made with tuna, celery, pickle relish, mayo, and cheddar cheese is sandwiched in between flour tortillas.
4 taco size flour tortillas
1 can (7 ounce size) albacore tuna in water, drained and gently flaked
1/2 cup diced celery
2 tablespoons sweet pickle relish
1/2 cup light mayonnaise
1 teaspoon lemon juice
1 cup shredded sharp cheddar cheese
Preheat the broiler.
Combine the tuna, celery, relish, mayonnaise, and lemon juice in a bowl. Mix well.
Place the tortillas on a baking sheet. Divide the tuna mixture between the tortillas, placing the tuna down the center of each tortilla. Top each with 1/4 cup of cheese.
Place the baking sheet in the oven and cook for 2 minutes or until the cheese is bubbly and melted.
Remove the tuna wraps from the oven. Roll up, or fold over, each tortilla and serve immediately.
To microwave, place each open face tuna wrap on a microwavable plate and heat for 1 minute on high heat or until the cheese is melted.
If the cheese doesn't melt evenly under the broiler, rotate the baking sheet halfway through cooking.
To add a spicy kick, mix a small amount of finely chopped jalapeno or a dash of hot sauce into the tuna mixture.
For a more complex flavor, add a teaspoon of Dijon mustard to the tuna mix.
If you prefer a crunchier texture, add a layer of lettuce or fresh spinach leaves on top of the cheese before rolling up the wrap.
Try different types of cheese, such as Swiss or pepper jack.
To avoid the wraps from opening while serving, secure them with a toothpick or wrap them tightly in parchment paper.
Adding a thin layer of avocado slices on top of the tuna mixture before adding the cheese can introduce a creamy texture and rich flavor.
For a lighter version, use whole wheat tortillas and reduce the amount of cheese or use a low-fat cheese alternative.
Taco size flour tortillas are recommended for their flexibility and neutral flavor, which complements the filling without overpowering it.
Yes, you can use tuna in oil, but you may want to adjust the amount of mayonnaise to prevent the filling from being too oily.
If sweet pickle relish is not available, you can use dill pickle relish, chopped dill pickles, or a small amount of chopped capers for a brinier flavor.
For a healthier option, you can substitute plain Greek yogurt or a mixture of Greek yogurt and mayonnaise to keep the creamy texture while reducing fat.
Yes, you can add ingredients like chopped red onion, diced apple, or sliced hard-boiled eggs.
Use gluten-free tortillas as a substitute for flour tortillas to make this recipe gluten-free.
Wrap leftovers tightly in foil or plastic wrap and refrigerate. To reheat, warm in the oven or microwave until the cheese is melted and the wrap is heated through.
It's best to only make the tuna mixture in advance and refrigerate. Assemble and cook the wraps just before serving to make sure the tortillas remain crisp.
Make sure the tuna is well-drained and avoid overfilling the tortillas. Cooking the wraps immediately after assembly also helps maintain a crisp texture.
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reviews & comments
July 18, 2014
i ADDED HARD BOILED EGG AND A SLICE OF CHEESE INSIDE , NEW FAVORITE FOR THE KIDS!!!
We love just about anything in a tortilla...and we love tuna. Now, the two of them in one place? Lions and tigers and bears...Oh, My! Wonder how it would work in a tortilla bowl? Hmmmm...
December 26, 2013
I always make tuna salad with a little pickle relish--it's the "secret ingredient!" :) If you use the albacore tuna, break it up fairly well or larger chunks can get kind of dry. Good recipe to make for your lunch box!
December 26, 2013
I omitted the lemon juice from the tuna filling but that was the only change. I think the mayo has enough "tang" to it that it doesn't need lemon, but it's a matter of personal preference. I really liked the addition of the pickle relish in the filling. The wraps were very easy to make and I liked how they turned out.
November 24, 2013
I love quesadillas and prefer them over the usual grilled sandwich. The celery and sweet pickle relish provide a nice bit of crunch and flavor. I don't have kids yet but I'll bet that even little ones who don't like tuna would enjoy these.
November 18, 2013
A tasty variation on the classic tuna melt sandwich. I folded the tortillas in half to cook them instead of using two tortillas with the filling in between. Just easier to cook that way I think.