If you love a quick lunch that tastes deli-fresh and takes practically no time to make, these Tuna Salad Wraps are going to be a new favorite. They’re creamy, crunchy, briny in the best way (thank you, olives!), and wrapped up with a bright, colorful salad mix that gives every bite a fresh, crisp texture.
Instead of tomatoes, I used a packaged salad blend with romaine, carrots, and red cabbage—this adds gorgeous color, tons of crunch, and NO chopping. Add a slice of provolone and you’ve got a wrap that feels like something you’d grab from your favorite sandwich shop… but homemade and totally RIDIC-ULICIOUS.
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Perfect for meal prep, summer lunches, picnics, or those days when you just want something easy and satisfying.
Table of contents
Why You’ll Love These Tuna Salad Wraps
- Ready in minutes
- Colorful and crunchy
- Provolone adds creamy deli-style flavor
- Perfect meal-prep lunch
- No cooking required
Ingredients You’ll Need
Tuna Salad
- 2 cans tuna, drained
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ¼ cup finely diced celery or ucumber
- ¼ cup finely diced red onion
- ¼ cup sliced green or black olives
- 1–2 tsp fresh parsley or dill, chopped (optional but delicious)
- Salt & pepper, to taste
For the Wraps
- 2 large flour tortillas
- 2 slices provolone cheese
- 1½ cups salad mix (romaine, carrots, red cabbage)
How to Make Tuna Salad Wraps
Step 1: Mix the Tuna Salad
In a medium bowl, combine tuna, mayo, Dijon mustard, lemon juice, celery or cucumber, red onion, olives, and dill or parsley (if using). Season with salt and pepper and mix until creamy.
Step 2: Build the Wrap
Lay your tortillas flat. Add a slice of provolone to the center of each tortilla.
Step 3: Add the Salad Mix
Sprinkle a generous handful of the salad mix right on top of the cheese. This gives the wrap crunch and beautiful color.
Step 4: Add the Tuna Salad
Spoon the creamy tuna mixture over the salad blend. When assembling the wrap, ensure the tuna salad is distributed evenly.
Step 5: Wrap It Up
Fold in the sides, then roll tightly from the bottom up to form the perfect deli-style tuna salad wrap.
Step 6: Slice & Serve
Cut in half and enjoy your tuna salad wrap immediately or refrigerate for up to 24 hours.
Variations
- Low-carb: Use a low-carb wrap or lettuce cups for your tuna creation.
- Spicy: Add diced jalapeños or hot sauce to spice up your tuna salad wraps.
- Extra crunch: Add chopped pickles or cucumbers.
- Greek style: Add crumbled feta and cucumber to your wraps for a Mediterranean twist.
FAQ
Can I use different greens?
Yes! Spinach, spring mix, iceberg, or even chopped kale all work great as substitutes in your tuna salad wrap.
Do these wraps get soggy?
Not if eaten within 24 hours. The provolone helps protect the wrap from moisture, keeping your tuna salad wraps fresh.
Can I add more vegetables?
Absolutely. Cucumbers, shredded carrots, and sliced peppers all work beautifully.
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Tuna Salad Wraps
Ingredients
Tuna Salad
- 2 cans tuna drained
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ¼ cup cucumber or celery finely diced
- ¼ cup red onion finely diced
- ¼ cup olives sliced – black or green
- 2 tsp fresh dill chopped (optional) or parsley
- Salt & pepper to taste
Wraps
- 2 large flour tortillas
- 2 slices provolone cheese
- 1½ cups salad mix romaine, carrots, red cabbage
Instructions
- In a bowl, mix tuna, mayonnaise, Dijon, lemon juice, cucumbers or celery, onion, olives, and dill or parsley. Season with salt and pepper.
- Lay tortillas flat and place a slice of provolone in the center of each.
- Top with a generous handful of the salad mix.
- Spoon tuna salad over the greens.
- Fold in the sides and roll tightly into wraps.
- Slice and serve immediately or refrigerate up to one day.