TikTok Tuna Melt Wrap (Print Version)

Crispy, cheesy tuna melt with avocado, tomato, and Dijon in a golden tortilla—quick, savory, and deeply satisfying.

# What You'll Need:

→ Tuna Salad

01 - 1 can (5 oz) tuna in water, drained
02 - 2 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1/2 stalk celery, finely diced
05 - 1 tablespoon red onion, finely diced
06 - 1 teaspoon lemon juice
07 - Salt, to taste
08 - Freshly ground black pepper, to taste

→ Wrap and Toppings

09 - 2 large flour tortillas (10-inch)
10 - 1/2 cup shredded cheddar cheese
11 - 1/2 medium tomato, thinly sliced
12 - 1/2 avocado, sliced (optional)
13 - 1 tablespoon butter

# How To Make It:

01 - In a medium bowl, combine drained tuna, mayonnaise, Dijon mustard, diced celery, red onion, lemon juice, salt, and black pepper. Mix thoroughly until evenly incorporated.
02 - Lay each tortilla flat on a clean surface. With a sharp knife, create a single straight cut from the center of each tortilla to the edge, forming a foldable quadrant.
03 - Distribute half the tuna salad onto one quadrant of each tortilla. Add 1/4 cup shredded cheddar cheese to the adjacent quadrant. Place thin slices of tomato and optional avocado on the third quadrant, leaving the final quadrant empty.
04 - Begin with the quadrant containing the tuna salad and fold it over the cheese quadrant. Continue folding over the tomato and avocado quadrant, then finish by folding over the last plain quadrant to form a compact triangular wrap.
05 - Preheat a nonstick skillet over medium heat. Add half the butter and melt. Place one wrap seam-side down in the skillet. Cook for 2 to 3 minutes per side until golden brown and crisp. Repeat with remaining butter and second wrap.
06 - Cut wraps in half and serve immediately while warm.

# Top Tips:

01 -
  • It’s like uncovering a secret to lunch happiness—crispy, melty, and ready before the hunger hits full throttle.
  • This became a favorite because nobody can resist a warm, golden wrap that refuses to spill its cheesy filling before you bite in.
02 -
  • If the pan is too hot, the tortilla burns before the cheese melts—moderate heat wins, even if patience is tough.
  • Adding avocado right before grilling (instead of mixing in) keeps it vibrant and creamy instead of mushy.
03 -
  • Let the wraps sit on a board for one minute after cooking so the melted cheese sets and doesn’t run out as soon as you cut.
  • A sprinkle of flaky salt on the outside just after grilling gives a chef’s touch you’ll want to repeat.
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