Baked Tuna Wraps: Easy Recipe You’ll Crave!

Baked tuna wraps are the ultimate comfort food meets convenience! Think crispy, golden brown tortilla embracing a creamy, flavorful tuna filling. Remember those after school snacks your mom whipped up in minutes? That’s the inspiration behind this recipe. It’s elevated classic tuna melts with a little something extra for those busy weeknights. Today I am sharing with you one of my readers favourite recipes for baked tuna wraps.

Why You Will Love This baked tuna wraps Recipe

These baked tuna wraps have seriously become a weeknight staple in my house. They’re ready in under 30 minutes, which is a lifesaver when I’m juggling recipe development and, well, life! The combination of the crunchy baked tortilla with the savory, creamy tuna is pure comfort food. It’s also a great way to sneak in some extra veggies for picky eaters.

Plus, this recipe is super adaptable. Got leftover grilled chicken? Swap it for the tuna! Want to add some spice? Throw in a pinch of red pepper flakes. I genuinely love hearing from readers who’ve made this recipe their own.

Ingredients Needed for This baked tuna wraps Recipe

For the Tuna Filling:

• 2 (5 ounce) cans tuna in water, drained
• 1/4 cup mayonnaise
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red onion
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• Pinch of salt (or to taste, tuna is already salty)
• 1/4 cup shredded cheddar cheese
• 1 tablespoon chopped fresh parsley

For the Wraps:

• 4 large flour tortillas
• 2 tablespoons melted butter or olive oil

How to Make This baked tuna wraps Recipe

1. 1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.

1. 2. In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, Dijon mustard, lemon juice, salt, pepper, cheddar cheese, and parsley. Mix well until everything is evenly combined.

1. 3. Lay out a tortilla on a flat surface. Spoon about ¼ of the tuna mixture onto the center of the tortilla, leaving about an inch of space around the edges. Be careful not to overfill the tortilla, or it will leak during baking.

1. 4. Fold in the sides of the tortilla, then roll it up tightly like a burrito.

1. 5. Place the wrapped tuna wraps seam side down on the prepared baking sheet.

1. 6. Brush the tops of the wraps with melted butter or olive oil. This will help them get golden brown and crispy.

1. 7. Bake for 12 to 15 minutes, or until the wraps are golden brown and heated through. Keep a close eye on them to prevent burning.

1. 8. Let the baked tuna wraps cool slightly before serving. They’re best enjoyed warm!

How to Serve This baked tuna wraps Recipe

These baked tuna wraps are delicious on their own, but they also pair well with a variety of sides. Consider serving them with a fresh salad, a bowl of tomato soup, or some crispy potato chips.

For a fun twist, you could set up a “wrap bar” with different toppings like avocado, salsa, or sour cream. For extra flavor, you could try this recipe for Air Fryer Tuna Wraps. Get creative and have fun!

How to Store This baked tuna wraps Recipe

If you have leftover baked tuna wraps, you can store them in the refrigerator.

• Refrigeration: Allow the wraps to cool completely before wrapping them individually in plastic wrap or storing them in an airtight container. They can be stored in the refrigerator for up to 2 days.
• Reheating: To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also microwave them, but they may not be as crispy.

Tips to Make This baked tuna wraps Recipe

• Ingredient Swaps: Feel free to customize the tuna filling with your favorite ingredients. Try adding pickles, olives, or even a dash of hot sauce.
• Tortilla Choice: Use your favorite type of tortilla. Whole wheat tortillas add a nutty flavor.
• Crispy Perfection: Brushing the wraps with melted butter or olive oil is key to getting them crispy. You can also sprinkle them with a little Parmesan cheese for extra flavor.
• Baking Time: Baking times may vary depending on your oven so keep an eye on them.

Helpful Notes for This baked tuna wraps Recipe

• Tuna Choice: I prefer using tuna in water for this recipe because it’s lighter and less oily. However, you can use tuna in oil if you prefer. Just be sure to drain it well.
• Mayonnaise: Use your favorite type of mayonnaise, whether it’s regular, light, or even flavored.
• Tortilla Size: I recommend using large flour tortillas for this recipe. If you use smaller tortillas, you may need to adjust the amount of tuna filling.

Variation of This baked tuna wraps Recipe

• Spicy Tuna Wraps: Add a pinch of red pepper flakes or a dash of hot sauce to the tuna filling for a spicy kick.
• Cheesy Tuna Wraps: Use a blend of different cheeses, such as mozzarella, provolone, or Monterey Jack.
• Veggie Tuna Wraps: Add diced bell peppers, corn kernels, or spinach to the tuna filling for added nutrients and flavor.
• Try using the mix in this recipe in slightly different format, perhaps you would enjoy my Baked Beef Wraps version.

FAQs About This baked tuna wraps Recipe Q: Can I prepare these baked tuna wraps ahead of time? A: Yes, you can assemble the wraps ahead of time and store them in the refrigerator for up to 24 hours before baking. Just be sure to wrap them tightly in plastic wrap to prevent them from drying out. Q: Can I freeze these baked tuna wraps? A: I don’t recommend freezing these wraps after they’ve been baked, as the tortillas may become soggy. However, you can freeze the tuna filling separately. Q: Can I use different types of cheese? A: Absolutely! Feel free to experiment with your favorite cheeses. Cheddar, Monterey Jack, and provolone are all great options.

These baked tuna wraps are a guaranteed crowd pleaser. They are simple, delicious and are a great snack any time of day. Plus, you can be sure the kids will love them too, so get ready to enjoy! Follow us on Pinterest Let me know in the comments below how you like these baked tuna wraps!

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