Lemon Pepper Tuna Melt Wraps

Toasty, gooey cheese and bright lemony tuna tucked into crisped tortillas for a fast, satisfying lunch.

Ingredients

• 2 (5 oz / 140 g) cans tuna in water or oil, drained well
• 3 tbsp mayonnaise
• 1 tsp Dijon mustard (optional but recommended)
• 1 tbsp lemon juice (or 2 tsp vinegar if that’s what you have)
• 2 tbsp finely chopped pickles or relish (optional)
• 2 tbsp finely chopped onion (optional)
• 1 tbsp chopped parsley or dill (optional)
• 1/2 tsp black pepper
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp paprika or chili flakes (optional)
• 2 large flour tortillas (10-inch/25 cm)
• 1 1/2 cups shredded cheddar or mozzarella (or sliced cheese)
• 1 tbsp butter or 2 tsp oil (for toasting)

Method

• 1

  Step 1: Make the tuna filling

  In a bowl, mix tuna, mayonnaise, Dijon (if using), lemon juice, pickles/onion/herbs (if using), pepper, salt, and paprika/chili flakes. Taste and adjust: it should be punchy and slightly tangy.

• 2

  Step 2: Assemble the wraps

  Lay tortillas flat. Sprinkle half the cheese over one side of each tortilla (this helps “glue” it). Spoon tuna mixture over the cheese, then top with remaining cheese. Fold like a burrito (tuck sides in, then roll tight).

• 3

  Step 3: Toast until crisp and melty

  Heat a skillet over medium heat. Add butter or oil. Place wraps seam-side down and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is fully melted (you’ll feel the wrap soften and hear a crisp sizzle).

• 4

  Step 4: Slice and serve

  Rest 1 minute (helps the filling set), then slice on a diagonal. Serve hot.

Tips

• **No tortillas?** Make it a classic tuna melt: pile the filling and cheese on bread and pan-toast like a grilled cheese.
• **Make it lighter**: Use less mayo and add extra lemon + a spoon of plain yogurt if you have it (still creamy, more tang).
• **Extra crunch**: Add diced celery if you have it, or more pickles.
• **Serve with**: Any raw veg you’ve got (cucumber, carrots) or a simple side salad; chips are also very on-theme.
• **Storage**: Tuna filling keeps 2 days refrigerated. Assemble and toast just before eating for best crunch.

Nutrition (per serving, estimate)