Tuna Melt Wrap

hand holding tuna melt wrap half on plate.

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The classic flavors of a tuna melt, all wrapped up! A generous helping of creamy tuna salad is stuffed inside a wrap with a layer of cheese, then seared in a pan until the outside is nice and crispy and the cheese is melty. This tuna cheese wrap only takes about 15 minutes to make!


  • 1 large flour tortilla or wrap (about 10-inch diameter)
  • one 5-ounce can of tuna (any kind)
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon finely chopped celery
  • 1 tablespoon finely chopped onion
  • 1 teaspoon mustard (any kind)
  • 1/4 - 1/2 cup shredded cheese (or 1 - 2 slices cheese)
  • salt and pepper, to taste
  • 1/2 teaspoon neutral oil (vegetable, canola, etc.)


Make the tuna salad: 

  1. Drain the tuna well and add it to a small bowl. Add the mayonnaise, pickle relish, finely chopped celery, finely chopped onion, and mustard to the bowl. Mix well to combine. Season the tuna salad with salt and pepper to taste.

Assemble the wrap:

  1. Optional pre-step: If the tortilla or wrap feels stiff or brittle, place it on a microwave-safe plate and cover the top with damp paper towels. Microwave it on high for 15 - 20 seconds, until flexible.
  2. Set out the tortilla/wrap on a clean work surface. Arrange the shredded or sliced cheese over half of the tortilla (the side facing you), leaving about 1 - 1 1/2 inch(es) of the tortilla/wrap uncovered around the edges. (For a visual how-to, see the Step by step photos section in the blog post.)
  3. Place the tuna salad on top of the cheese and spread it out so it covers most of the cheese (again, leave the edges of the wrap uncovered).
  4. Fold in the left and right sides of the tortilla/wrap that are next to the filling, enclosing the tuna and cheese at the ends.
  5. While holding in the folded sides, fold the edge of the wrap that is closest to you up and over the filling. Continue to roll the wrap away from you, tucking the left and right sides in as you roll, forming a burrito shape.

Cook the tuna melt wrap:

  1. Drizzle the oil into a skillet set over medium-low heat. When the oil is hot, add the tuna wrap to the pan, seam-side down.
  2. Let the tuna wrap cook for 3 - 4 minutes, or until browned underneath. Don't move the tuna wrap while it's cooking, but press down on it gently with a spatula a few times during cooking. (If the wrap is browning too quickly, turn the heat down.)
  3. Flip the tuna wrap with the spatula and cook for an additional 3 - 4 minutes, until browned on the other side (again, don't move the wrap in the pan, but press down on it gently a few times during cooking).
  4. Remove the wrap from the pan, cut it in half (optional), and enjoy immediately!


Shredded or sliced cheese will work for this tuna wrap, and you can use any type of cheese you like that melts well. Sliced American, or sliced or shredded cheddar would be good options.

If you would like to cut the tuna melt wrap in half, using a serrated knife with a gentle back-and-forth motion will work well if you want to get that "perfect" cross-section!

Leftovers can be stored tightly wrapped in the fridge for 3 - 4 days. Enjoy the leftovers cold, or reheat in a dry pan over medium-low heat for 2 - 3 minutes per side.

The nutrition information below is an estimate only, using 1/4 cup of shredded full-fat cheese. The nutrition counts of your dish will vary based on the brands and exact amounts of ingredients used. This information was provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.


Keywords: tuna melt wrap, tuna wraps, tuna cheese wrap