Per Serving: Calories: 460 · Protein: 35g · Fats: 22g · Carbs: 26g · Fiber: 4g · Sugar: 6g

Per Serving: Calories: 410 · Protein: 33g · Fats: 16g · Carbs: 34g · Fiber: 4g · Sugar: 7g

Per Serving: Calories: 430 · Protein: 31g · Fats: 14g · Carbs: 38g · Fiber: 4g · Sugar: 8g

Per Serving: Calories: 450 · Protein:

5. Classic Tuna Mayo Crunch Wrap

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A timeless combination of creamy tuna mayonnaise with the added crunch of diced celery and toasted walnuts. The filling is wrapped in a lightly griddled tortilla until golden and crisp on the outside, while staying cool and creamy within. It’s the perfect entry-level crunch wrap that proves simplicity done well is unbeatable.

Ingredients

• 1 can (160g) tuna in spring water, drained
• 2 tbsp mayonnaise
• 1 celery stalk, finely diced
• 2 tbsp walnuts, chopped
• 1 large whole wheat tortilla
• Salt and black pepper to taste

Instructions

1. Flake the drained tuna into a bowl and stir in mayonnaise, celery, walnuts, salt, and pepper until well combined.
2. Lay the tortilla flat and spoon the tuna mixture into the centre, spreading it into a rectangle about 10cm long.
3. Fold the sides of the tortilla inward, then roll tightly from the bottom to form a secure wrap.
4. Heat a dry non-stick pan over medium heat and place the wrap seam-side down; cook for 2 minutes per side until golden and crisp.
5. Slice in half diagonally and serve immediately.

Quick tip: For extra crunch, toast the walnuts in a dry pan for 2 minutes before adding them to the mix.

6. Spicy Buffalo Tuna Crunch Wrap

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This wrap brings the heat with a tangy buffalo sauce that clings to every flake of tuna, balanced by a cooling ranch-style yoghurt drizzle. Crunchy iceberg lettuce and diced red onion add freshness, while the tortilla is pan-fried to a satisfying crisp. It’s a fiery, flavour-packed wrap that rivals any takeaway buffalo chicken version.

Ingredients

• 1 can (160g) tuna in spring water, drained
• 2 tbsp hot buffalo sauce
• 1 tbsp Greek yoghurt
• ½ cup shredded iceberg lettuce
• 2 tbsp red onion, finely diced
• 1 large flour tortilla

Instructions

1. Mix the drained tuna with buffalo sauce and Greek yoghurt until evenly coated.
2. Lay the tortilla flat and layer the lettuce, red onion, and buffalo tuna mixture in a line down the centre.
3. Fold the tortilla sides inward, then roll tightly from the bottom up to seal.
4. Grill the wrap in a hot pan over medium-high heat for 2 minutes per side until deep golden brown.
5. Let rest for 1 minute before slicing and serving.

Quick tip: Adjust the heat by using mild buffalo sauce or adding a pinch of cayenne for extra fire.

7. Tuna & Avocado Crunch Wrap with Lime

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Creamy avocado and flaky tuna are a match made in heaven, especially when brightened with fresh lime juice and a hit of jalapeño. Crushed tortilla chips are folded into the filling for an unexpected crunch that stays crisp inside the warm wrap. It’s fresh, zesty, and deeply satisfying.

Ingredients

• 1 can (160g) tuna in spring water, drained
• ½ ripe avocado, diced
• 1 tbsp lime juice
• 1 small jalapeño, deseeded and minced
• ¼ cup crushed tortilla chips
• 1 large flour tortilla

Instructions

1. Gently fold the tuna, avocado, lime juice, jalapeño, and crushed tortilla chips together in a bowl until just combined.
2. Place the mixture down the centre of the tortilla, leaving a 5cm border on each side.
3. Fold the sides over the filling, then roll the tortilla tightly from the bottom.
4. Cook the wrap in a non-stick pan over medium heat for 3 minutes per side until golden and the filling is warm.
5. Slice in half and serve with extra lime wedges.

Quick tip: Add the crushed chips right before rolling to keep them as crunchy as possible.

8. Greek-Style Tuna & Cucumber Crunch Wrap

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Cool cucumber and tangy tzatziki-style dressing make this wrap incredibly refreshing. The tuna is mixed with dill and lemon zest, then layered with crunchy cucumber ribbons and red onion. It’s a light yet protein-packed option that feels like a Greek salad wrapped in a warm tortilla.

Ingredients

• 1 can (160g) tuna in spring water, drained
• 2 tbsp Greek yoghurt
• 1 tsp dried dill
• 1 tsp lemon zest
• ½ cucumber, sliced into ribbons
• 2 tbsp red onion, thinly sliced
• 1 large whole wheat tortilla

Instructions

1. Combine tuna, Greek yoghurt, dill, and lemon zest in a bowl, mixing well.
2. Lay the tortilla flat and arrange cucumber ribbons and red onion down the centre.
3. Spoon the tuna mixture over the vegetables.
4. Fold the tortilla sides in, roll tightly, and pan-fry over medium heat for 3 minutes per side until crisp.
5. Slice diagonally and serve with a side of extra cucumber.

Quick tip: Use a vegetable peeler to make thin cucumber ribbons for a delicate crunch.

9. Tuna & Black Bean Southwestern Wrap

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This wrap packs a fibre and protein double punch with black beans and tuna. Smoked paprika and cumin give it a warm, smoky depth, while diced bell pepper adds a fresh crunch. The tortilla is griddled until the cheese melts and the outside turns shatteringly crisp.

Ingredients

• 1 can (160g) tuna in spring water, drained
• ½ cup canned black beans, rinsed and drained
• ¼ cup diced red bell pepper
• ½ tsp smoked paprika
• ½ tsp ground cumin
• 30g grated cheddar cheese
• 1 large flour tortilla

Instructions

1. Mix tuna, black beans, bell pepper, smoked paprika, and cumin in a bowl until combined.
2. Spoon the mixture onto the tortilla, top with grated cheddar, and spread evenly.
3. Fold the sides inward, then roll the tortilla tightly from the bottom.
4. Cook in a hot pan over medium heat for 4 minutes per side until the cheese is melted and the tortilla is deeply golden.
5. Rest for 2 minutes before slicing to set the cheese.

Quick tip: Mash half the black beans slightly before mixing for a creamier texture that holds together better.