Baked tuna wraps! Yes, you read that right. These aren’t your average sad desk lunch wraps. Forget about bland, mayo-laden fillings. We're talking about warm, comforting flavors all nestled inside a perfectly toasted tortilla. Baked tuna wraps are about to become your new favorite weeknight meal or satisfying snack.
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Growing up, tuna salad sandwiches were a staple, but my grandmother always found ways to make them special. This recipe is a delicious nod to those memories, elevated with a touch of warmth and unexpected textures. I wanted to recreate that cozy feeling in something portable and easy to bake.
Why You Will Love This baked tuna wraps Recipe
These baked tuna wraps are the ultimate comfort food with a healthy twist. They’re quick to prepare, making them perfect for busy weeknights. The combination of flaky tuna, melty cheese, and crisp vegetables creates a symphony of flavors and textures that will leave you wanting more. Plus, baking the wraps gives them a delightful warmth and slightly crispy exterior.
I remember one particularly frantic evening when my friend Sarah stopped by unexpectedly. I had almost nothing in the fridge, but I quickly whipped up a batch of these. Sarah was so impressed; she couldn’t believe something so simple could taste so amazing! It made me realize the power of a good wrap: satisfying, convenient, and totally delicious. You might also enjoy trying my hearty Skillet Tuna Wraps for a quick weeknight meal!
Ingredients Needed for This baked tuna wraps Recipe
Here's what you'll need to create these flavorful baked tuna wraps:
For the Filling:
- 2 cans (5 ounces each) tuna in water, drained well
- 1/4 cup mayonnaise (I prefer avocado oil mayo)
- 1/4 cup finely diced red onion
- 1/4 cup finely diced celery
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
For the Wraps:
- 4 large flour tortillas (about 10 inches)
- Cooking spray
How to Make This baked tuna wraps Recipe
Let's get cooking! Follow these simple steps to create your own batch of delicious baked tuna wraps:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a medium bowl, combine the drained tuna, mayonnaise, red onion, celery, parsley, lemon juice, Dijon mustard, salt, and pepper. Mix well until everything is evenly combined.
- Add the cheese: Gently fold in the shredded cheddar and Monterey Jack cheese.
- Assemble the wraps: Lay a tortilla flat on a clean surface. Spread 1/4 of the tuna mixture evenly over the tortilla, leaving a small border around the edge.
- Fold the wraps: Fold in the sides of the tortilla, then tightly roll it up from the bottom.
- Place on baking sheet: Place the assembled wrap seam-side down on a baking sheet lined with parchment paper.
- Repeat: Repeat steps 4-6 with the remaining tortillas and tuna mixture.
- Spray: Lightly spray the tops of the wraps with cooking spray to help them get golden brown.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the wraps are golden brown and heated through. They should be nice and toasty! You might also love my Stir Fry Tuna Wraps if you enjoy Asian flavors!
How to Serve This baked tuna wraps Recipe
These baked tuna wraps are perfect for a quick lunch, a satisfying dinner, or even a picnic. Serve them warm, straight from the oven.
Pair them with:
- A side salad with a light vinaigrette
- A cup of tomato soup
- Some crunchy potato chips or sweet potato fries
- Fresh fruit, like grapes or apple slices
For a prettier presentation, slice the wraps in half diagonally before serving. A dollop of sour cream or a sprinkle of fresh herbs can also add a nice touch.
How to Store This baked tuna wraps Recipe
If you have any leftover baked tuna wraps, here’s how to store them properly:
- Refrigeration: Store cooked and cooled wraps in an airtight container in the refrigerator for up to 2 days.
- Freezing: While not ideal, you can freeze baked tuna wraps. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 1 month. Be aware that the tortillas may become slightly softer after thawing.
- Reheating: To reheat, bake the wraps in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the tortillas may become a bit soggy.
Tips to Make This baked tuna wraps Recipe
Here are a few tips to help you make the best baked tuna wraps:
- Drain the tuna well: Excess water in the tuna can make the wraps soggy.
- Don't overfill: Overfilling the wraps can make them difficult to roll and may cause the filling to leak out during baking.
- Use good quality tortillas: Sturdy tortillas will hold the filling better and prevent tearing. I enjoy pairing my wraps with a side of Berry Wraps for a sweet and savory meal!
- Customize the filling: Feel free to add other vegetables or seasonings to the filling to suit your taste. Diced pickles, jalapenos, or a sprinkle of chili powder can add a nice kick.
- Check for doneness: Bake until heated through and golden brown.
Helpful Notes for This baked tuna wraps Recipe
- Type of Tuna: I prefer using albacore tuna for its firm texture and mild flavor, but you can also use skipjack or yellowfin tuna. Just make sure it’s packed in water, not oil, for this recipe.
- Mayonnaise: I like using avocado oil mayonnaise for its healthier fats, but you can also use regular mayonnaise or even Greek yogurt for a lighter option.
- Tortillas: You can use any type of tortilla you prefer, such as whole wheat, spinach, or gluten-free.
- Cheese: Feel free to experiment with different types of cheese, such as pepper jack, provolone, or Swiss.
Variation of This baked tuna wraps Recipe
Want to mix it up a bit? Here are a few variations to try:
- Spicy baked tuna wraps: Add a pinch of red pepper flakes or a drizzle of hot sauce to the tuna mixture for a spicy kick.
- Mediterranean baked tuna wraps: Add chopped Kalamata olives, crumbled feta cheese, and a sprinkle of oregano to the tuna mixture for a Mediterranean twist.
- Veggie loaded baked tuna wraps: Add chopped bell peppers, zucchini, or carrots to the tuna mixture for extra nutrients and flavor.
- Cheesy baked tuna wraps: Brush the tops of the wraps with melted butter and sprinkle with parmesan cheese before baking for an extra cheesy and crunchy treat.
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Frequently Asked Questions
What is the best way to prepare baked tuna wraps?
Combine tuna with your choice of flavorful ingredients like cheese, vegetables, and spices. Wrap the mixture in a tortilla and bake until warm and the tortilla is lightly toasted. You can also pan-fry them if you don’t want to heat up the oven.
What ingredients can I add to my baked tuna wraps?
There’s endless possibilities! Try adding shredded cheese, diced vegetables like celery and onion, a touch of hot sauce, or even a sprinkle of your favorite herbs. Experiment with different flavor combinations to find your perfect baked tuna wrap.
How do I prevent my baked tuna wraps from getting soggy?
Make sure to drain any excess liquid from the tuna before mixing it with other ingredients. Don’t overfill the wraps, and consider lightly toasting the tortilla before adding the filling to create a barrier against moisture. You can also brush the exterior with melted butter or oil before baking for added crispiness.
Can I prepare baked tuna wraps in advance?
Yes, you can assemble the wraps in advance and store them in the refrigerator for a few hours before baking. However, it’s best to bake them just before serving to prevent the tortillas from becoming soggy.
Conclusion
These baked tuna wraps are a guaranteed crowd pleaser, bringing smiles to faces and satisfying hunger pangs with their warmth and delicious flavor. So go ahead, gather your ingredients, and give this recipe a try. I promise you won't be disappointed! Don't be afraid to experiment and make these baked tuna wraps your own. I'd love to hear about your creations in the comments below!
Baked Tuna Wraps: The Easiest Lunch You’ll Ever Make!
Warm and comforting baked tuna wraps are the perfect quick lunch or easy dinner. Flaky tuna, melty cheese, and crisp veggies come together in a toasted tortilla for a satisfying meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Lunch
Cuisine: American
Nutrition:
Protein: 20g
Carbs: 25g
Fat: 20g
Ingredients
- 2 cans (5 ounces each) tuna in water, drained well\n1/4 cup mayonnaise (avocado oil mayo preferred)\n1/4 cup finely diced red onion\n1/4 cup finely diced celery\n2 tablespoons chopped fresh parsley\n1 tablespoon lemon juice\n1/2 teaspoon Dijon mustard\n1/4 teaspoon black pepper\n1/4 teaspoon salt (or to taste)\n1/4 cup shredded cheddar cheese\n1/4 cup shredded Monterey Jack cheese\n4 large flour tortillas (about 10 inches)\nCooking spray
Instructions
- Preheat the oven to 375°F (190°C).\nIn a medium bowl, combine the drained tuna, mayonnaise, red onion, celery, parsley, lemon juice, Dijon mustard, salt, and pepper. Mix well.\nGently fold in the shredded cheddar and Monterey Jack cheese.\nLay a tortilla flat on a clean surface. Spread 1/4 of the tuna mixture evenly over the tortilla, leaving a small border.\nFold in the sides of the tortilla, then tightly roll it up from the bottom.\nPlace seam-side down on a baking sheet lined with parchment paper.\nRepeat with remaining tortillas and tuna mixture.\nLightly spray the tops of the wraps with cooking spray.\nBake for 12-15 minutes, or until golden brown and heated through.
Notes
- For a spicier wrap, add a pinch of red pepper flakes to your liking. Vary your veggies and add green onion, cucumber, and avocado!
