Crispy Tuna Melt Wrap (Print Version)
# Ingredients:
→ Filling and Wrap
01 -
One flour tortilla or large wrap (around 10 inches wide)
02 -
5 ounces of drained tuna from a can
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Two tablespoons of mayo
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A tablespoon of relish (sweet pickle style)
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A tablespoon of minced onion
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One tablespoon of finely chopped celery pieces
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A teaspoon of your favorite mustard kind
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Quarter to half a cup of shredded cheese—or a couple of cheese slices
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Add a little salt and pepper for taste
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Half a teaspoon of mild cooking oil, like canola or vegetable
# Instructions:
01 -
Make sure the tuna is drained, then toss it in a small bowl. Mix it up with mayonnaise, relish, mustard, celery bits, and onion until you’ve got a smooth mixture. Add salt and pepper to suit your taste.
02 -
If the tortilla feels stiff, pop it onto a plate and cover it with a moist paper towel. Heat it in the microwave for about 15-20 seconds so it’s soft and pliable.
03 -
Spread the tortilla out flat. Sprinkle shredded cheese or lay down slices over one-half of the tortilla, leaving about an inch or so along the edges. Layer the tuna mixture on top of the cheese, keeping the same uncovered border.
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Start by folding the sides in to close off the edges. Then fold the side nearest you over the filling and roll it away, tucking the edges as you go until you’ve got a tight burrito shape.
05 -
Heat your skillet on medium-low, adding oil to the pan. Lay the wrap with the seam facing down and cook it for about 3-4 minutes until it crisps up and turns golden. Gently press it with a spatula during cooking. Flip it over and do the same for the other side until browned and the cheese is gooey.
06 -
Take the wrap off the pan, and if you like, cut it in half with a serrated knife. Enjoy it warm while the cheese is still melted and delicious!
# Notes:
01 -
Enjoy the familiar taste of a tuna melt in this handheld version! It’s cheesy, crispy on the outside, creamy in the middle, and perfect for a speedy meal in just 15 minutes.
02 -
Opt for any melty cheese, like cheddar or American. Both work really well here.
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Leftovers? Wrap them up and store in the fridge for 3 to 4 days. Eat cold or lightly pan-fry for a few minutes to reheat.