Tuna Wrap

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Perfect for a quick lunch, this tuna wrap has crunchy celery and apple along with a simple dressing. Add lettuce, spinach, or kale for a satisfying meal.

Even though I love experimenting in the kitchen, I love to come back to classic meals.

Simple dishes that are easy to prepare but hit my cravings itch will always have a place in my kitchen. Along with chicken salad and tuna melts, this easy tuna wrap is one of those dishes.

Cut tuna wrap stacked on a plate served with ridged potato chips.

For my tuna wraps, I add lots of crunchy ingredients to make the eating experience a little more interesting. Plus, the sweet apple and sharp red onion serve to balance out the strong flavor of the tuna.

The tuna salad whips up in minutes and stores well, so you can make it the night before and assemble your wrap at lunchtime. We’re not making excuses for not eating a proper lunch, folks!

Add some ridged potato chips and fresh fruit and you’re on your way to classic lunch comfort.

Ingredients for tuna wraps

You’ll need:

Ingredients for tuna wraps on a tile surface with labels.

Canned tuna – You will need about 10 ounces of tuna, which is 2 standard-size cans.

I recommend using tuna packed in water rather than oil for this recipe. Make sure it is well drained.

Mayonnaise – You can use regular or light mayonnaise of your favorite brand. My favorite is Duke’s!

Cider vinegar – Also labeled as apple cider vinegar, this is not to be confused with apple cider. The vinegar adds a bit of tang to the dressing.

Salt and pepper – Added to taste. Remember that canned tuna does contain some salt, so don’t add a lot right off the bat.

Celery – For crunch and light flavor, I add diced celery. You’ll need 2 ribs, which is about ½ cup once chopped.

Apple – I love the sweetness the apple brings to the tuna wrap. Tart apples like Granny Smith are perfect here. There’s no need to peel the apple when dicing.

Red onion – For a bit of bite, I add red onion. 

Lettuce – Grab your favorite green for these wraps, such as leaf lettuce, romaine, arugula, or spinach.

Large tortillas – Look for the burrito-size tortillas. You can also get the larger tortillas that are specifically made for wraps, or other flatbreads like lavash.

Cut tuna wrap on a gray plate, angled to show filling.

How to make this recipe

Make sure your tuna is well-drained. Use a fork to break up the larger chunks, but do not flake the tuna completely.

In a mixing bowl, whisk together the mayonnaise, cider vinegar, salt, and pepper. 

Add the tuna and mix well to coat.

Add the chopped celery, diced apple, and diced red onion. Stir well to evenly distribute the ingredients.

To assemble, lay a tortilla on a large plate or cutting board.

Layer on a few leaves of lettuce on one side of the tortilla.

Spoon on about ½ cup of tuna salad on top of the lettuce, arranging it down the length of the tortilla.

Carefully fold the opposite sides of the tortilla in, then start to roll the tortilla tightly from the filled side toward the empty side, making sure the tucked in ends stay tucked while rolling.

Secure with a toothpick and serve!

Uncut tuna wrap on a plate.

Recipe suggestions

You can easily add other ingredients to your tuna wrap! I love to mix up the filling depending on my mood.

Try adding a bit of dijon mustard, sriracha sauce, or even barbecue sauce in addition to or in place of the vinegar in the dressing.

Flavored vinegars work wonderfully. I love to use one infused with chile peppers.

You can also try this with your favorite herbs like dried dill or parsley. Add just a pinch at a time to taste.

Add other mix-ins like chopped olives, cucumber, or chickpeas.

Tuck in sliced avocado before rolling the wrap, or spoon on a bit of tomatillo salsa.

Swap the mayonnaise for Greek yogurt, or use a ready-made salad dressing instead, like green goddess dressing or ranch dressing.

Two halves of tuna wrap stacked on top of a gray plate with potato chips beside.

Nearly anything goes when it comes to a tuna wrap, so go ahead — make your ultimate comfort lunch today!

Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Cut tuna wrap stacked on a plate served with ridged potato chips.

Tuna Wraps

Make a quick and easy tuna wrap for lunch today. Celery and apple provide wonderful contrasting crunch to the creamy tuna salad.
Author : Megan Myers
5 from 1 vote
Print Pin Recipe Review
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 333 kcal


  • 1/3 cup mayonnaise
  • 2 tablespoons cider vinegar
  • Salt and pepper
  • 10 ounces chunk white albacore tuna, drained
  • 1/2 cup diced celery
  • 1/2 cup diced apple
  • 2 tablespoons minced red onion
  • 1 head leaf lettuce
  • 4 large tortillas, lavash, or other flatbread


  • In a mixing bowl, whisk together mayonnaise, vinegar, and salt and pepper to taste. Stir in the tuna until completely coated. Stir in celery, apple, and red onion until evenly distributed.
  • Lay 1 tortilla on a large plate or cutting board. Arrange a few lettuce leaves on one half of the tortilla. Scoop tuna salad on top of the leaves, arranging down the length of the tortilla. Carefully roll up, tucking in the sides, from filled side to unfilled side. Secure with a toothpick.
  • Repeat with remaining tortillas and tuna salad.


Calories: 333 kcalCarbohydrates: 20 gProtein: 21 gFat: 19 gSaturated Fat: 4 gCholesterol: 38 mgSodium: 637 mgPotassium: 416 mgFiber: 2 gSugar: 4 gIron: 3 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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About Megan

I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…

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