Tunafish Salad Wrap Recipe

Prepare tuna

Open and drain the canned tuna thoroughly. Transfer tuna to a medium mixing bowl and flake with a fork to break up large chunks.

Add mayonnaise, Greek yogurt, and Dijon mustard to the bowl. Stir until combined and creamy.

Fold in the finely diced celery, minced red onion, and chopped capers (if using). Mix until evenly distributed.

Add fresh lemon juice, chopped dill or parsley, salt, and black pepper. Taste and adjust seasoning—add up to another 1/4 tsp salt or a squeeze more lemon if desired.

Cover the bowl and chill in the refrigerator for 10–15 minutes to let flavors meld (optional, but recommended if time allows).

If you chilled the tuna salad, remove it from the refrigerator. Lay out the tortillas on a clean work surface.

Place 2 lettuce leaves in the center of each tortilla, leaving room at the edges for folding.

Season the tomato slices lightly with the 1/8 tsp salt and pinch of black pepper, then arrange 3–4 tomato slices over the lettuce on each wrap.

If using cucumber, layer a few thin slices on top of the tomato.

Divide the tuna salad evenly among the four tortillas, spooning about 3 oz (roughly 3 heaping tablespoons) onto each—adjust quantity to taste.

To fold: fold the bottom edge of the tortilla up over the filling, fold both sides in toward the center, then continue rolling away from you to form a tight wrap. Tuck in the ends as you roll to secure the filling.

Slice each wrap in half on the diagonal with a sharp knife. If transporting, wrap in parchment or foil to hold shape.

Serve immediately. Leftover tuna salad will keep in an airtight container in the refrigerator for up to 3 days.