Tuna Salad Wraps

This isn’t your average tuna salad wraps —this is your fridge-cleaning, flavor-packed lunch hero.

There’s something deeply satisfying about a good tuna salad wrap—simple, vibrant, and full of texture. It’s one of those meals that comes together in minutes but delivers more than you’d expect.

This recipe has lived on Sandra’s Easy Cooking for years, but it deserved a refresh. So here it is: better photos, bolder flavor, and the story behind one of my favorite quick lunches.

Why I Love These Tuna Salad Wraps:

I make tuna wraps constantly. They’re quick, protein-packed, and endlessly adaptable. This version is one of my staples—layered with tangy pickles, crunchy celery, briny capers, creamy mayo, and a subtle kick from chili flakes.

Fresh herbs like dill and parsley brighten everything up, all wrapped in a soft tortilla for the perfect bite.

It’s bold. It’s zippy. And it’s definitely not your grandma’s tuna salad.

Fridge-Cleaning, Flavor-Boosting Lunch

This is my go-to Thursday lunch—the day before grocery shopping when my fridge has a little of this and a little of that. Chopped tomatoes? Toss them in. Half a cucumber or lone bell pepper? Perfect. These wraps are a delicious way to use up odds and ends while avoiding food waste.

Ingredient Swaps & Add-ins

• Make this tuna wrap recipe your own based on what’s in your kitchen:
• Switch up the herbs – Parsley, dill, green onions, basil, or even cilantro.
• Add veggies – Tomatoes, shredded carrots, cucumbers, bell peppers, baby spinach, or arugula.
• Swap the spreads – Use Greek yogurt instead of mayo, or stir in a dash of Dijon for tang.
• Spice it up – Try hot sauce, sliced jalapeños, or my favorite: fried chili flakes.

Why You’ll Love These Tuna Salad Wraps

• Quick to prep: One bowl. A few minutes. Done.
• Customizable: Add avocado, hard-boiled eggs, or even leftover roasted veggies.
• Meal prep-friendly: Keeps in the fridge for up to 3 days—great for lunches or snacks.
• Healthier than takeout: Lower in sodium, fresher in flavor, and budget-friendly.

What to Serve it with:

• A side of kettle chips or baked sweet potato wedges
• Crunchy cucumber or cabbage slaw
• A tall glass of iced tea or sparkling lemon water

Delicious Tips:

• Greens: Mix it up with romaine, baby spinach, or peppery arugula for added crunch.
• Wrap Options: Use spinach, whole wheat, gluten-free, keto-friendly, or high-protein tortillas.
• Creamy but not soggy: A little mayo goes a long way—especially with the moisture from pickles, ketchup, and mustard.
• Make it spicy: Add sriracha, harissa, spicy mustard, or my favorite—fried Chinese chili flakes—for an extra punch.

Not Into Wraps? Try These Serving Ideas:

• Serve over greens as a tuna salad bowl
• Scoop into pita bread or layer onto toasted sourdough
• Enjoy with crackers, rice cakes, or in lettuce cups

If you make these tuna salad wraps, I’d love to see them!

If you do try this one, please tag me on Instagram @sandraseasycooking and make sure to use hashtag #sandraseasycooking because I would love to see it and share it with my audience, and it is awesome feedback as well. Prefer to keep it private? DM me your photo—I love hearing from you!

Recipes you might like:

• CAJUN SHRIMP LETTUCE WRAPS

• EGG, CHEESE AND HAM WRAP

Glass Containers:

8 Pack Glass Food Storage Containers with Airtight Lids, Glass Meal Prep Containers

Continue to Content

Yield: 4 Servings

Tuna Salad Wraps

Print

Quick, easy, and packed with flavor—these tuna salad wraps are made with creamy mayo, crunchy veggies, fresh herbs, and bold spices. The perfect healthy lunch or meal prep idea using pantry staples

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cans (140g each) tuna in water, drained
• 50g celery, finely diced (about 1 rib/stalk)
• 60g pickles, chopped (about 2 medium)
• 25g white or yellow onion, diced (about ¼ small onion)
• 20g green onions, thinly sliced (about 2)
• 10g fresh parsley and dill, chopped (a small handful)
• 15g lemon juice (juice of ¼ lemon)
• 18g capers (2 tbsp)
• 30g mayonnaise (2 tbsp, or more to taste)
• 5g yellow mustard (1 tsp)
• 15g ketchup (1 tbsp – trust me, it works!)
• 5g fried chili crisp (1 tsp)
• 0.5g black pepper (¼ tsp)

Instructions

1. In a large bowl, mix tuna with celery, pickles, onions, green onions, herbs, and capers.
2. Add mayo, mustard, ketchup, lemon juice, chili flakes, salt, and pepper.
3. Stir until creamy and well-combined. Taste and adjust seasoning.
4. Spoon into wraps (I used spinach wraps), I added just a bit of mayo on the wrap, then layer with lettuce or baby spinach, and roll it up tight.
5. Slice in half and enjoy immediately—or wrap it up for later.
   

Notes

Not Into Wraps? Try These Serving Ideas:
Serve over greens as a tuna salad bowl
Scoop into pita bread or layer onto toasted sourdough
Enjoy with crackers, rice cakes, or in lettuce cups

Nutritional facts calculated for the tuna salad only (no wrap or added sides).

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 246Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 28mgSodium: 871mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 10g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest