Crispy Tuna Wrap (Print Version)
# Ingredients:
→ Filling and Wrap Components
01 -
A large 10-inch flour tortilla or similar-sized wrap
02 -
One can of tuna (5 ounces), fully drained
03 -
2 tablespoons of your favorite mayo
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1 tablespoon of sweet pickle relish
05 -
1 tablespoon of celery, finely minced
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1 tablespoon of onion, diced small
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1 teaspoon of mustard (pick your favorite type)
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1/4 to 1/2 cup of shredded cheese or 1-2 slices
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A pinch of salt and some black pepper
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1/2 teaspoon of neutral cooking oil (vegetable, canola, etc.)
# Instructions:
01 -
In a small bowl, combine the drained tuna with mayo, celery, onion, relish, and mustard. Stir it all up until smooth. Sprinkle in salt and pepper, tasting as you go.
02 -
If your tortilla feels stiff, pop it onto a plate, cover it with a damp paper towel, and microwave it for 15-20 seconds until bendable.
03 -
Spread out a tortilla on your work surface. Add the shredded cheese or cheese slices across half of it but leave an inch or so space along the edges. Spoon the tuna mix over the cheese, keeping the same edge clear.
04 -
Bring the left and right edges of the tortilla inward to cover the filling. Lift the closest edge and roll it over the filling. Keep rolling forward while tucking in the sides to make a snug wrap.
05 -
Heat some oil in a pan on medium-low. Lay the wrap in the pan with the seam side down. Let it toast for 3-4 minutes, pressing gently with a spatula. Flip it over and cook the other side until crispy and the cheese melts.
06 -
Take it out of the pan, slice it in half with a serrated knife if you like, and dig in while it's still nice and melty!
# Notes:
01 -
This handheld option features creamy tuna salad and gooey cheese wrapped in a crunchy tortilla. It's done fast, in about 15 minutes.
02 -
Use any good melting cheese—cheddar and American work especially well for this.
03 -
Store leftovers in the fridge wrapped up for 3-4 days. Eat them cold or warm them in a pan for a couple of minutes per side.