This Greek Tuna Salad Wrap is a quick, protein-packed lunch that’s both satisfying and nutritious.
Combining heart-healthy tuna, creamy Greek yogurt, and flavorful feta with fiber-rich spinach and olives, it’s low in saturated fat and full of wholesome ingredients.
Perfect for busy weekdays, these wraps are easy to make, ideal for meal prep, and deliciously light yet filling.
10-Minute Greek Tuna Salad Wraps
Equipment
- 1 small mixing bowl
- 1 spoon or spatula
- 1 knife
- 1 cutting board
- 2 tortillas or wraps (9″ each)
Ingredients
- 6 ounces chunk light tuna canned in water, drained
- 1 tablespoon finely diced onion
- 2 tablespoons chopped kalamata olives
- 2 tablespoons crumbled feta cheese
- 1 ½ tablespoons lemon juice
- ¼ cup plain Greek yogurt
- Salt and pepper to taste
- 2 tortillas or wraps 9″ diameter
- 1 cup baby spinach or mixed greens
- 2 –4 slices fresh tomato
Instructions
- Prepare the Tuna Base: Begin by opening a 6-ounce can of chunk light tuna packed in water. Drain it thoroughly to remove excess liquid, ensuring the tuna is not soggy. Place the tuna into a small mixing bowl, using a fork to gently flake it into smaller, bite-sized pieces. This creates a light and airy texture for the salad.
- Add the Flavorful Ingredients: To the flaked tuna, add 1 tablespoon of finely diced onion, 2 tablespoons of chopped kalamata olives, and 2 tablespoons of crumbled feta cheese. These ingredients bring a Mediterranean-inspired depth of flavor, balancing saltiness and tanginess with the mild tuna.
- Incorporate Creamy Dressing: Pour 1/4 cup of plain Greek yogurt and 1 1/2 tablespoons of freshly squeezed lemon juice over the tuna mixture. Use a spoon or spatula to combine all ingredients evenly. Stir gently until the mixture is creamy but still has some texture from the tuna, onions, and olives. Taste and season with salt and pepper according to your preference.
- Prepare the Wrap Base: Lay out two tortillas or wraps (about 9 inches in diameter) on a clean cutting board or plate. Make sure they are flat and free of folds. Place a generous handful of baby spinach or mixed greens in a line down the center of each tortilla. This layer not only adds a fresh crunch but also boosts fiber and nutrients in every bite.
- Add Tomato Slices: Slice fresh tomatoes into medium-thick rounds and place a few slices on top of the greens in each wrap. The tomatoes add juiciness, color, and a natural sweetness that balances the savory tuna mixture.
- Assemble the Tuna Mixture: Spoon half of the prepared tuna salad evenly over the tomato slices on each wrap. Use the back of the spoon to spread it slightly without crushing the greens or tomatoes, ensuring every bite will have a balanced mix of flavors.
- Fold and Roll the Wrap: Carefully fold in the sides of the tortilla to prevent ingredients from spilling. Then, starting from one end, roll the wrap tightly but gently until fully enclosed. The goal is a compact, neat wrap where all the ingredients are securely held inside.
- Slice and Serve: Using a sharp knife, cut each wrap in half diagonally for a visually appealing presentation. Serve immediately on a plate, or wrap tightly in parchment paper for an on-the-go lunch. Each half reveals the colorful layers of greens, tomato, and tuna, making it as visually satisfying as it is delicious.
Notes
- Use canned tuna in water for a lighter, healthier option. Drain well to avoid sogginess.
- Substitute Greek yogurt with low-fat or dairy-free yogurt for a different texture or dietary needs.
- Adjust the feta and olives according to taste; they add saltiness and Mediterranean flavor.
- For added crunch, consider adding diced cucumber or shredded carrots.
- Wraps can be made ahead for meal prep, but assemble fresh to keep greens crisp.
Chef’s Secrets: Elevate Wrap Flavor Easily
To make your Greek Tuna Salad Wraps truly stand out, focus on ingredient quality and layering.
Use high-quality feta and kalamata olives for authentic Mediterranean flavors.
Freshly squeezed lemon juice brightens the tuna, enhancing its natural taste.
When combining tuna and yogurt, fold gently rather than overmixing to preserve the salad’s texture.
Toasting the tortilla lightly before assembly can add warmth and a subtle crispness, elevating the wrap’s overall flavor.
Serving Suggestions: Delicious Ideas For Meals
These wraps are versatile enough to serve as a quick lunch, a picnic option, or a light dinner.
Pair them with a side of fresh fruit, roasted vegetables, or a small green salad for a complete meal.
For a Mediterranean twist, serve with a drizzle of balsamic glaze or a side of tzatziki sauce.
They also make excellent finger food for gatherings or a healthy lunchbox option for kids and adults alike.
Storage Tips: Keep Wraps Fresh Longer
For best results, store the tuna salad and wraps separately if preparing ahead.
The salad can be kept in an airtight container in the refrigerator for up to 3 days.
Tortillas should be stored in a sealed bag to prevent drying out.
Assemble the wraps just before serving to maintain the crispness of the greens.
If you’ve already assembled, wrap tightly in parchment or plastic wrap and store in the fridge for up to 24 hours; avoid freezing, as the greens and yogurt texture may be affected.
Frequently Asked Questions
1. Can I use canned salmon instead of tuna?
Yes! Canned salmon works beautifully in this wrap, offering a similar protein content and a slightly richer flavor. Just drain well and follow the same mixing steps.
2. Can I make this wrap vegetarian?
Absolutely. Substitute tuna with chickpeas or white beans for a plant-based protein. Mash lightly and mix with yogurt, feta, olives, and lemon juice for a tasty vegetarian version.
3. What kind of tortillas work best?
Medium-sized 9-inch flour tortillas are ideal for easy rolling and a balanced filling-to-wrap ratio. Whole wheat or low-carb tortillas are great alternatives if you want a healthier option.
4. Can I add more vegetables to this wrap?
Yes, adding cucumbers, bell peppers, shredded carrots, or avocado slices enhances crunch, flavor, and nutrients. Just ensure the veggies are sliced thinly for easier rolling.
5. How do I prevent the wrap from getting soggy?
To avoid sogginess, drain the tuna thoroughly and keep tomatoes and wet ingredients layered on top of the greens, not directly on the tortilla. Assemble the wrap just before eating for the best texture.
