Sheet pan tuna wraps are a game changer for busy weeknights. These aren’t your average cold tuna sandwiches. We’re talking warm, melty, flavor packed wraps baked to crispy perfection on a sheet pan. Trust me, once you try these sheet pan tuna wraps, you'll wonder where they've been all your life.
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Growing up, tuna salad was a frequent lunch staple. But honestly? It was never that exciting. Then, a friend showed me a version, and I added other ingredients to create this recipe and it became something truly special. Now, it is one of my favorite recipes.
Why You Will Love This sheet pan tuna wraps Recipe
These sheet pan tuna wraps are the ultimate comfort food, ready in under 30 minutes. Forget standing over a hot stove flipping sandwiches. Baking them on a sheet pan means even, golden brown crispiness with almost no effort.
They're also incredibly flavorful. The combination of tuna, cheese, veggies, and spices creates a symphony of textures and tastes that will leave you wanting more. And the best part? It's a fantastic way to use up leftover ingredients in your fridge! If you like my sheet pan method, you’ll surely enjoy these Sheet Pan Salmon Wraps, and Sheet Pan Shrimp Wraps.
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These wraps are so good. I remember the first time I made these for my family. Even my picky eaters devoured them. It’s the perfect solution for a quick, easy, and delicious dinner that everyone will love.
Ingredients Needed for This sheet pan tuna wraps Recipe
- For the Tuna Filling:
- 2 cans (5 ounces each) tuna in water, drained
- 1/2 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- For the Wraps:
- 4 large flour tortillas
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup sliced tomato
- 1/4 cup chopped green onions
How to Make This sheet pan tuna wraps Recipe
- Preheat your oven to 375°F (190°C). Lightly grease a sheet pan. Ensure your sheet pan can comfortably fit all four wraps without overcrowding.
- In a medium bowl, combine the drained tuna, mayonnaise, celery, red onion, sweet pickle relish, Dijon mustard, salt, and black pepper. Mix well until everything is evenly combined.
- Lay out the flour tortillas on a clean surface.
- Spread a generous amount of the tuna mixture onto one half of each tortilla, leaving about an inch of space around the edges.
- Sprinkle shredded cheddar cheese over the tuna mixture. Distribute the sliced tomatoes and chopped green onions evenly over the cheese.
- Fold the tortillas in half, pressing gently to seal.
- Place the filled wraps on the prepared sheet pan.
- Bake for 12 to 15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly. Keep a close eye on them; baking times may vary slightly depending on your oven.
- Remove the sheet pan tuna wraps from the oven and let them cool slightly before serving. Cut each wrap in half if desired.
How to Serve This sheet pan tuna wraps Recipe
Serve these sheet pan tuna wraps warm straight from the oven. They're fantastic on their own, but also pair well with a side salad or some crispy potato chips.
For an extra touch, you can serve them with a dollop of sour cream or a side of hot sauce. You can also use these wraps to make something like my Sheet Pan Beef Casserole. These can be dipped in ranch or a light vinaigrette.
How to Store This sheet pan tuna wraps Recipe
Refrigeration: Store leftover sheet pan tuna wraps in an airtight container in the refrigerator for up to 2 days.
Freezing: While freezing is not highly recommended (because the texture of the mayonnaise and veggies may change), you can freeze the wraps. Wrap them individually in plastic wrap and then place them in a freezer bag. Freeze for up to 1 month.
Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for 10 to 15 minutes, or until heated through. You can microwave them, but the tortillas may become a bit soggy.
Tips to Make This sheet pan tuna wraps Recipe
- Ingredient Swaps: Feel free to experiment with different cheeses, vegetables, or spices to customize the flavor to your liking. Pepper jack cheese, chopped bell peppers, or a dash of hot sauce can add a fun twist.
- Success Tips: Don't overfill the wraps, or they may be difficult to fold and bake evenly.
- Common Mistakes to Avoid: Make sure to drain the tuna well to prevent soggy wraps. Also, avoid overbaking, which can cause the tortillas to become too hard.
- Pro Tips for Best Results: Lightly brushing the outside of the tortillas with melted butter or olive oil before baking can enhance their golden brown crispness.
Helpful Notes for This sheet pan tuna wraps Recipe
- Tuna: I prefer to use tuna packed in water, but you can also use tuna packed in oil. Just be sure to drain it well before mixing it with the other ingredients.
- Cheese: Cheddar cheese is a classic choice, but feel free to use any cheese that melts well, such as Monterey Jack, mozzarella, or provolone.
- Tortillas: Use large flour tortillas for best results. Whole wheat tortillas also work well.
- sheet pan: I find that a 13×18 inch sheet pan is usually sufficient for this recipe.
Variation of This sheet pan tuna wraps Recipe
- Spicy Tuna Wraps: Add a pinch of red pepper flakes or a dash of sriracha to the tuna mixture for a spicy kick.
- Mediterranean Tuna Wraps: Mix in some chopped Kalamata olives, cucumber, and feta cheese for a Mediterranean twist.
- Veggie Packed Tuna Wraps: Add some steamed spinach, chopped mushroom, artichoke hearts, or other veggies to enhance flavor diversity.
Frequently Asked Questions
What makes sheet pan tuna wraps better than regular tuna salad?
Sheet pan tuna wraps are baked, creating a warm and melty filling with a crispy exterior. This adds texture and flavor you don’t get with cold tuna salad sandwiches.
Can I customize my sheet pan tuna wraps with different ingredients?
Absolutely! Feel free to add different cheeses, vegetables like spinach or peppers, or even a dash of hot sauce to customize your sheet pan tuna wraps to your liking.
How do I prevent my sheet pan tuna wraps from getting soggy?
Be sure not to overfill the wraps, and bake them at a high enough temperature to ensure they get crispy. Placing them seam-side down initially can also help.
What kind of tortillas or wraps work best for sheet pan tuna wraps?
Flour tortillas are generally recommended, as they tend to hold up well during baking. However, you can experiment with other types of wraps to see what you prefer.
Conclusion
Ready to ditch the boring tuna salad and embrace the deliciousness of these sheet pan tuna wraps? With their easy preparation, customizable ingredients, and irresistible flavor, they're sure to become a family favorite. So go ahead, give this recipe a try, and get ready to enjoy the ultimate comfort food experience! Don't forget to share your creations and ask any questions in the comments below.
Sheet Pan Tuna Wraps: Easiest Weeknight Dinner EVER
Warm, cheesy tuna melts baked on a sheet pan to golden perfection. These sheet pan tuna wraps are the perfect quick and easy weeknight meal!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Cuisine: American
Nutrition:
Protein: 20g
Carbs: 35g
Fat: 25g
Ingredients
- 2 cans (5 ounces each) tuna in water, drained\n1/2 cup mayonnaise\n1/4 cup chopped celery\n1/4 cup chopped red onion\n2 tablespoons sweet pickle relish\n1 tablespoon Dijon mustard\n1/4 teaspoon black pepper\n1/4 teaspoon salt\n4 large flour tortillas\n1 cup shredded cheddar cheese\n1/2 cup sliced tomato\n1/4 cup chopped green onions
Instructions
- Preheat oven to 375°F (190°C). Grease a sheet pan.\nIn a medium bowl, combine tuna, mayonnaise, celery, red onion, sweet pickle relish, Dijon mustard, salt, and pepper.\nLay out tortillas. Spread tuna mixture on one half of each tortilla.\nSprinkle cheddar cheese, tomato, and green onions over tuna mixture.\nFold tortillas in half, pressing gently to seal.\nPlace wraps on the prepared sheet pan.\nBake for 12 to 15 minutes, or until golden brown and cheese is melted.\nLet cool slightly before serving. Cut in half if desired.
Notes
- Customize with your favorite cheese, vegetables, or spices. Brush the outside of tortillas with butter or olive oil for extra crispness. Store leftovers in the refrigerator for up to 2 days.
