Healthy Tuna Melt Wrap
A delightful combination of tuna, Greek yogurt, and vibrant veggies wrapped in a warm tortilla, perfect for a quick meal or light lunch.
Ingredients
For the Tuna Mixture
- 1 can skipjack tuna (5 oz) Drained and flaked
- 2 Tbsp Greek yogurt Creamy and rich
- ½ Tbsp Dijon mustard Adds a hint of sharpness
- ½ Tbsp lemon juice Freshly squeezed for brightness
- ¼ cup corn Sweet and crisp
- ¼ cup red onion, diced Aromatic with slight sweetness
- 1 Tbsp dill relish (or capers) Adds a savory tang
- ½ tsp garlic powder Subtly garlicky seasoning
- ¼ tsp black pepper Introduces mild heat
For the Wrap
- ¼ cup shredded mozzarella cheese (or cheese of choice) Adds melty texture
- 1 wrap burrito-sized tortilla (at least 10 inches) Serves as the vessel for fillings
Instructions
Preparation
- Drain the tuna thoroughly to avoid a watery mixture. Gently flake the fish with a fork.
- In a medium bowl, combine the drained tuna, Greek yogurt, Dijon mustard, lemon juice, corn, diced red onion, dill relish, garlic powder, and black pepper. Mix well.
- To make the burrito-sized wrap pliable, microwave on a plate covered with a damp paper towel for about 10-20 seconds.
Assembly
- Lay the warm tortilla flat on a clean surface. Add a layer of shredded cheese on one end, leaving space on the sides.
- Spoon the tuna mixture on top of the cheese.
- Fold the sides of the tortilla toward the middle, then fold the bottom edge up, tucking it beneath the mixture. Roll the tortilla tightly from the edge away from you.
Cooking
- Heat a skillet or grill pan over medium heat and add a splash of olive oil.
- Place the wrap seam-side down and grill for about 3–4 minutes until golden, then flip and grill the other side for another 2–3 minutes.
- Remove the wrap from the pan and let it cool for a minute before slicing it in half.
Notes
For a crispier finish, toast the wrap slightly longer. Customize with additional veggies like bell peppers or arugula.