Can I freeze these tuna melt wraps?

Yes, that's the convenient part! Wrap the tuna melt wraps individually in foil so they don't dry out, and they'll keep for up to 2 months in the freezer.

Do I really have to use the sambal?

No, not at all. I love spicy food, but you can just omit the sambal or replace it with a sweet chili sauce, which is ideal if you're cooking with children.

Can I eat the tuna wraps cold?

Sure, though personally I find the tuna wraps tastiest warm so the cheese melts nicely. Cold, after baking, they're also great for a lunchbox.

What cheese can I use instead of cheddar?

Gruyère or another good melting cheese works perfectly fine instead of cheddar. Just make sure it's a cheese that melts nicely without releasing too much fat.

How do I make a vegetarian version of these tuna melt wraps?

Replace the tuna in the wraps with mashed cannellini beans or chickpeas, or with crumbled smoked tofu. The rest of the recipe remains the same.

Tuna Melt Wrap with Vegetables

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30 min

•

Easy

Tuna melt, that's something I absolutely love to eat: two thick slices of bread, tuna mixed with mayonnaise, and then lots of cheese. But during my prep week, I like to give it a healthy twist. I start with wholemeal vegetable wraps and add many more vegetables instead of just mayonnaise and cheese. Mix everything with the tuna, a little yogurt to keep it light and creamy, mustard, and a bit of sambal for a kick. Then cheddar cheese on top, because it can certainly be nice and cheesy. You can eat them right away or roll them individually and freeze them – ideal for a quick and easy meal on a busy weekday.

Also check out my other wrap recipes!

Tuna melt, that's something I absolutely love to eat: two thick slices of bread, tuna mixed with mayonnaise, and then lots of cheese. But during my prep week, I like to give it a healthy twist. I ...

Ingredients

What do you need?

Quantity: 6 wraps

For the wraps
6 whole-wheat vegetable wraps

For the tuna filling
3 cans tuna, drained 450g net weight
2 small jars corn, drained
1 large red onion, finely chopped
1 bell pepper, finely chopped
1/2 bunch parsley, finely chopped
1 tablespoon sambal (optional, or replace with sweet chili sauce for children)
1 tablespoon mustard
2-3 tablespoons yogurt
salt and freshly ground black pepper to taste

For the cheese layer
250 g cheddar cheese, in block, freshly grated

For the wraps
6 whole-wheat vegetable wraps

3 cans tuna, drained 450g net weight
2 small jars corn, drained
1 large red onion, finely chopped
1 bell pepper, finely chopped
1/2 bunch parsley, finely chopped
1 tablespoon sambal (optional, or replace with sweet chili sauce for children)
1 tablespoon mustard
2-3 tablespoons yogurt
salt and freshly ground black pepper to taste

For the cheese layer
250 g cheddar cheese, in block, freshly grated

Make it veggie!

Replace the tuna with 2 cans of cannellini beans or chickpeas, mashed, or with crumbled smoked tofu.

Preparation method

How do you make this?

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Drain the tuna and corn well.

In a large bowl, mix the tuna with the corn, red onion, bell pepper, and parsley.

Add the sambal, mustard, and yogurt and mix everything together well. Season with salt and pepper.

Lay the 6 wraps on your work surface and spread the tuna filling over them, slightly below the center line.

Grate the cheddar cheese and spread it over the filling.

First fold the sides of the wrap towards each other, then roll it up tightly, making sure the seam is on the bottom.

Immediately bake the wraps in a pan over medium heat, in a panini grill on low heat, or in the oven, until they are nicely golden brown and warm. Note: if the heat is too high, they will brown very quickly.

Or roll up the remaining wraps separately and freeze them for later.

Tips

I always wrap the tortillas separately before freezing, otherwise they dry out.
Try it with canned salmon or mackerel too.
Never set the heat or grill too high when cooking: a tortilla browns very quickly and you don't want a burnt exterior, so it's better to cook at a low temperature for longer.
In the refrigerator:;up to 2 days, airtight.
In the freezer:;wrap separately in parchment paper for up to 2 months.
Reheating:;it's best not to defrost frozen tortillas first. Bake them directly from the freezer in the oven on a grill rack on top of the baking sheet so that the bottom can also become crispy (± 180°C, 20-25 min) for the best result.