Ingredients
Scale
- 2 cans (5 oz each) tuna packed in water, drained
- 1/4 cup mayonnaise (substitute Greek yogurt for a lighter option)
- 1 tablespoon sriracha or your favorite hot sauce (adjust to taste)
- 1 teaspoon Dijon mustard
- 1/4 cup finely chopped red onion
- 1/4 cup chopped celery for crunch (optional but recommended)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 large flour tortillas (8-inch size works best)
- 1 cup shredded sharp cheddar cheese (or Monterey Jack for a milder flavor)
- 1 tablespoon butter or olive oil for grilling
- Fresh spinach or arugula leaves (optional for added greens)
Instructions
- In a medium bowl, combine the drained tuna, mayonnaise, sriracha, and Dijon mustard. Mix well until creamy and evenly blended.
- Add the chopped red onion, celery, and smoked paprika. Season with salt and pepper to taste. Give it a good stir—this is where the flavors start to come alive.
- Lay out your tortillas on a clean surface. If you’re adding fresh greens like spinach or arugula, place a handful on one half of each tortilla now.
- Spoon an even amount of the tuna mixture over the greens (or directly onto the tortilla if not using greens).
- Sprinkle shredded cheese generously over the tuna mixture. This is the part that makes it a melt, so don’t be shy!
- Fold the tortilla over to create a half-moon shape or roll it up tightly like a burrito—whichever you prefer.
- Heat a large skillet over medium heat and add butter or olive oil. Once hot, place the wraps seam side down in the pan.
- Cook for about 3-4 minutes on each side, pressing gently with a spatula, until the tortilla is golden brown and the cheese inside has melted beautifully.
- Remove from heat, let cool for a minute or two, then slice in half for easier eating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International