American
Tuna Bean Wrap
Tuna, white beans, celery, and a lemony mayo mash into a wrap that is more filling than tuna alone. The beans are there for texture, not to hide the tuna.
- Prep
- 12 min
- Cook
- 0 min
- Total
- 12 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- No stove.
- Beans make one can of tuna feed four.
- Lemon keeps the mayo from tasting heavy.
- It packs if you wrap it tight.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $8–$12 at a typical US supermarket. Prices vary by store, region, and season.
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Instructions
- 1
Mash the beans lightly with a fork so some stay whole.
- 2
Stir in the tuna, celery, mayonnaise, lemon juice, salt, and pepper.
- 3
Warm the tortillas in a dry pan for 15 seconds a side if they crack when you bend them. This is optional. The filling is no-cook.
- 4
Lay lettuce on each tortilla, add the tuna mixture, and roll tightly.
- 5
Cut in half and eat, or wrap in paper so the seam stays down.
Pro tips
- Drain the tuna well. Watery tuna makes the wrap fall apart.
- Do not mash the beans to a paste. A few whole ones are the point.
- If you pack it, keep the wrap whole and cut at lunch so the filling stays inside.
Easy substitutions
- Mayonnaise
- Plain yogurt
- White beans
- Chickpeas, lightly mashed
- Flour tortillas
- Large lettuce leaves if you need it gluten-free
Storage and reheating
Storage
Refrigerate the filling up to 2 days. Assemble the wrap the day you eat it.
Reheating
Serve cold. Do not microwave.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 390
- Protein
- 28 g
- Carbs
- 38 g
- Fat
- 12 g
- Fiber
- 6 g
Budget friendly · No Cook · Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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