This Tasty Tuna Melt Wrap takes the classic comfort food sandwich and transforms it into a crispy, toasted tortilla pocket. It is packed with a flavorful tuna salad mixture featuring tangy gherkins and savory sundried tomatoes, all held together by melted cheddar cheese.
With a golden, crunchy exterior and a warm, gooey center, this wrap is a quick and satisfying lunch that tastes like it came from a gourmet deli.
Recipe Details
- Flavor Profile: A perfect balance of creamy and tangy flavors from the tuna mix, complemented by the richness of melted cheddar and the slight sweetness of sundried tomatoes.
- Texture: The tortilla is pan-fried under a weight to create an ultra-crispy shell, while the inside remains creamy, cheesy, and crunchy from the fresh peppers.
- Time: 10 minutes prep, 6 minutes cook time.
- Difficulty: Easy. The “panini press” hack using a heavy skillet makes this simple to do at home.
What You’ll Need
To make this recipe, you will need a small bowl to mix the filling and a griddle pan or non-stick frying pan for cooking. You will also need a second heavy pan (like a cast iron skillet) to place on top of the wraps to press them down as they cook. The ingredients include pantry staples like canned tuna and mayonnaise, elevated by fresh vegetables, cheese, and large tortillas.
Ingredient Notes
- Tuna – Use tinned tuna in brine or spring water. It is essential to drain it thoroughly so the wrap does not get soggy.
- Gherkins – Finely chopped gherkins add a necessary crunch and acidity that cuts through the rich cheese and mayo.
- Sundried Tomatoes – These add a chewy texture and intense savory-sweet flavor depth that upgrades a standard tuna salad.
- Wheat Tortilla Wraps – You need large (10-inch) wraps to ensure you can fold them completely around the filling without tearing.
- Cheddar – Coarsely grated cheddar melts the best. You want a cheese with enough flavor to stand up to the tuna.
- Bell Pepper – Thinly sliced peppers add freshness and a snap to the warm filling.
- Spinach – A handful of fresh spinach adds color and nutrients.
Add-ins and Substitutions
- Mayo Swap – You can substitute half of the mayonnaise with Greek yogurt for a lighter filling.
- Spice It Up – A dash of hot sauce or red pepper flakes in the tuna mix adds a nice kick.
- Onion – Finely diced red onion or green onions can be added to the tuna mixture for extra bite.
How to Make Tasty Tuna Melt Wrap
- Make the Tuna Filling: In a bowl, mix the drained tuna, finely chopped gherkins, finely chopped sundried tomatoes, and mayonnaise. Season with salt and pepper to taste.
- Assemble the Layers: In the centre of each wheat tortilla wrap, arrange some spinach in a vertical line. Spoon half of the tuna mix on top of the spinach. Add the bell pepper slices on top of the tuna and cover everything with the coarsely grated cheddar cheese.
- Fold: Fold the top and bottom of the tortilla over the filling, then fold the sides in to create a wrap. We recommend keeping it rather flat, rather than rolling it round like a burrito, so it toasts evenly.
- Heat the Pan: Brush a griddle pan (or a non-stick frying pan) with a little oil and heat on medium-high.
- Cook and Press: Add the tuna melt wraps to the hot pan. Place another heavy pan (like a cast iron skillet) on top of the wraps to weigh them down.
- Fry: Fry for 2-3 minutes until brown lines are showing (if using a griddle) or the bottom browns and crisps up.
- Flip: Turn the wraps and fry on the other side for another 2-3 minutes, keeping them weighed down.
- Serve: Cut each wrap in half and serve warm.
Pro Tip: Using a heavy pan to weigh down the wraps mimics a panini press. This ensures the tortilla gets maximum contact with the heat for a super crispy crust while forcing the cheese to melt into the tuna mixture.
Recipe Tips
- Drain Well: Be very diligent about draining the tuna and the sundried tomatoes. Excess oil or water will make the tortilla soggy before it has a chance to crisp up.
- Don’t Overfill: It can be tempting to add more filling, but if you overstuff the wrap, it will be difficult to fold and may burst open when pressed with the heavy pan.
- Watch the Heat: Keep the heat at medium-high. If it is too high, the tortilla will burn before the cheese melts. If it is too low, the wrap won’t get crispy.
FAQs
- Can I use corn tortillas? No, corn tortillas are typically too small and brittle to fold into this style of wrap. Stick to large flour or wheat tortillas.
- Can I make this ahead of time? You can mix the tuna salad filling a day in advance and store it in the fridge. However, assemble and cook the wraps right before serving for the best crispy texture.
- How do I store leftovers? These are best eaten fresh. If you have leftovers, reheat them in a dry pan or an air fryer to re-crisp the shell. The microwave will make them soft.
Serving Suggestions
- Salad: Serve with your favorite green salad on the side for a light lunch.
- Chips: A handful of salty potato chips or sweet potato fries pairs perfectly.
- Soup: This is excellent dipped into tomato soup.
Make This Recipe in Advance
- Filling: The tuna mixture (tuna, mayo, gherkins, sundried tomatoes) keeps well in the fridge for up to 2 days.
- Assembly: Do not assemble the wrap until you are ready to cook it, or the spinach and tortilla may absorb moisture from the tuna and become soggy.
Tasty Tuna Melt Wrap
- Total Time: 16 minutes
- Yield: 2 Wraps 1x
Description
This Tasty Tuna Melt Wrap takes the classic comfort food sandwich and transforms it into a crispy, toasted tortilla pocket. Packed with a flavorful tuna salad mixture featuring tangy gherkins and savory sundried tomatoes, all held together by melted Cheddar cheese, this wrap is a texture lover’s dream. With a golden, crunchy exterior created by a simple pan-frying hack and a warm, gooey center, it is a quick and satisfying lunch that tastes like it came from a gourmet deli.
Ingredients
- 1 tin (145g) tuna in brine or spring water, drained thoroughly
- 1 fl oz mayonnaise (approx. 2 tablespoons)
- 1 to 2 gherkins, finely chopped
- 4 sundried tomatoes in oil, drained and finely chopped
- 2 large (10-inch) wheat tortilla wraps
- Handful of fresh spinach leaves
- 1/4 bell pepper, thinly sliced
- 2.5 oz Cheddar cheese, coarsely grated
- Oil, for frying
- Salt and black pepper to taste
Instructions
Make the Tuna Filling
In a small bowl, combine the drained tuna, finely chopped gherkins, finely chopped sundried tomatoes, and mayonnaise. Season with salt and black pepper to taste. Mix until well combined.
Assemble the Layers
Lay the tortillas flat. In the center of each wrap, arrange a layer of spinach in a vertical line. Spoon half of the tuna mixture on top of the spinach. Add the sliced bell peppers, then cover everything with a generous layer of grated Cheddar cheese.
Fold the Wraps
Fold the top and bottom edges of the tortilla over the filling, then fold the sides in to create a rectangular packet. Keep the wrap relatively flat rather than rolling it like a cylinder; this shape helps it toast evenly.
Heat the Pan
Brush a griddle pan or non-stick skillet with a little oil and heat it over medium-high heat.
Cook and Press
Place the wraps in the hot pan, seam-side down first to seal them. Place a second heavy pan (like a cast iron skillet) directly on top of the wraps to weigh them down. This acts as a DIY panini press.
Fry and Flip
Fry for 2 to 3 minutes until distinct brown lines appear (if using a griddle) or the bottom is golden and crispy. Remove the weight, flip the wraps carefully, replace the weight, and fry for another 2 to 3 minutes on the other side.
Serve
Remove from the pan, cut each wrap in half to reveal the melting cheese, and serve warm.
Notes
The Pan Hack: Using a heavy pan to weigh down the wraps is the secret to this recipe. It maximizes contact with the heat for an ultra-crispy crust and forces the cheese to melt into the tuna mixture.
Drain Well: Be very diligent about draining the tuna and the sundried tomatoes. Any excess oil or brine will make the tortilla soggy before it has a chance to crisp up.
Heat Control: Keep your heat at medium-high. If it is too hot, the tortilla will burn before the cheese melts. If it is too low, the wrap won’t achieve that signature crunch.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Wrap
- Calories: 540
- Sugar: 3g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 65mg
Keywords: tuna melt wrap, crispy tuna sandwich, easy lunch recipe, panini press hack, healthy tuna wrap, sundried tomato tuna, cheesy tuna melt, canned tuna recipes
