Tuna Wrap Sandwich Recipe with a Kick
A quick, no-cook spicy tuna wrap combining creamy mayonnaise, sharp Dijon mustard, and diced jalapeños for a flavorful kick. Perfect for a fast lunch or easy dinner!
Ingredients
- 21 oz White Albacore Tuna in water Three 7-oz cans, thoroughly drained (or your canned tuna of choice)
- 1 medium onion chopped finely (or use green onions)
- 2 large celery ribs diced
- 3 heaping Tablespoons Grey Poupon Dijon Mustard
- 3 heaping Tablespoons diced pickled jalapenos or more (use dill pickles if you prefer a mild wrap)
- 3 Tablespoons Mayonnaise full fat for a richer taste
- hot sauce to taste (optional)
- 8 soft flour tortillas 8-inch, or whole wheat wraps
Instructions
- Chop your medium onion into very fine pieces (or slice green onions) and dice your celery ribs into small, uniform pieces.
- In a large mixing bowl, flake the thoroughly drained albacore tuna using a fork to break apart any large chunks.
- Add the chopped onion, diced celery, mayonnaise, and Grey Poupon Dijon Mustard to the bowl with the tuna.
- Fold in the diced pickled jalapenos and optional hot sauce. Stir everything gently but thoroughly until well combined. Taste and adjust seasoning if needed.
- Warm your tortillas in the microwave for 10 seconds to make them flexible and easier to roll.
- Scoop a generous portion of the tuna filling onto each tortilla, shaping it into a log across the center while leaving about an inch of empty space on the edges.
- Fold the left and right sides of the tortilla inward, bring the bottom edge up tightly over the filling, and roll the entire tortilla forward firmly until closed. Slice diagonally and serve.
Notes
Storage: Wrap the roll-ups tightly in parchment paper or plastic cling film and store in the fridge. Alternatively, store the spicy tuna filling in an airtight container for up to 3 days and roll fresh when ready to eat.