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Tuna Melt Wrap (Quesadilla) Recipe

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3.9 from 14 reviews

This quick and delicious Tuna Melt Wrap, inspired by a classic quesadilla, combines savory tuna, crisp celery, tangy mayo, and melted cheese in a warm tortilla wrap. Ready in just 15 minutes, it’s perfect for a satisfying lunch or light dinner. The smoked paprika and optional cayenne pepper add a subtle smoky heat, while lime zest brightens the flavors. Cooked on the stovetop in a skillet for a golden, crispy finish and gooey cheese, this wrap is an easy crowd-pleaser served best with your favorite dips like salsa or guacamole.

Ingredients

Fillings

  • 150 g canned tuna, drained
  • 25 g celery, finely chopped
  • 10 g red onion, finely chopped
  • 2 tbsp mayonnaise
  • 1/2 tsp smoked paprika
  • 1 pinch cayenne pepper (optional)
  • 1/2 tsp lime zest

Wrap & Cheese

  • 2 medium tortillas
  • 70 g cheese, grated (such as cheddar or a melting cheese)
  • 1/2 tbsp butter

Instructions

  1. Prepare the tuna mixture: In a bowl, combine the drained tuna, finely chopped celery, red onion, mayonnaise, smoked paprika, cayenne pepper (if using), and lime zest. Mix well until all ingredients are evenly incorporated.
  2. Heat the skillet: Place a large non-stick skillet or frying pan over medium heat and add the butter, allowing it to melt and coat the surface evenly.
  3. Assemble the tortillas: Lay the tortillas flat on a clean surface. Evenly sprinkle grated cheese over each tortilla, covering one half only.
  4. Add the tuna filling: Spread the tuna mixture over the cheese-covered half of each tortilla, leaving a small border around the edges to help with folding. Fold the other half of the tortilla over to create a half-moon shape.
  5. Cook the quesadilla open: Carefully place one tortilla in the skillet with the open (folded-out) side facing up. Cook for 1 to 2 minutes, allowing the cheese underneath to start melting.
  6. Fold and crisp: Gently lift the cheese-only side and fold the tortilla in half, creating a double-thick quesadilla. Continue cooking for another 1 to 2 minutes on each side, pressing down lightly with a spatula to help the cheese ooze out slightly and the exterior to crisp evenly until golden brown.
  7. Rest and slice: Remove the quesadilla from the skillet and let it cool for about a minute. Then slice it into halves or wedges for easy serving.
  8. Serve: Serve immediately with your choice of dipping sauces such as salsa, sour cream, or guacamole for a flavorful accompaniment.

Notes

  • Make sure to drain the canned tuna thoroughly to avoid soggy wraps.
  • Red onion can be substituted with shallots or green onions based on preference.
  • Mayonnaise adds creaminess but can be replaced with Greek yogurt for a lighter option.
  • Cayenne pepper is optional and can be omitted if you prefer a milder flavor.
  • Choose a cheese that melts well such as cheddar, mozzarella, or Monterey Jack.
  • Medium-sized flour tortillas work best for folding and crisping.
  • Butter can be substituted with oil or margarine for cooking if desired.

Find it online: http://bitezly.com/tuna-melt-wrap-quesadilla-recipe/