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