Greek Tuna Wrap
A Greek Tuna Wrap is a fresh and tasty lunch option that combines the cool crunch of cucumbers, the tangy punch of olives, and the creamy zing of feta cheese…
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A Greek Tuna Wrap is a fresh and tasty lunch option that combines the cool crunch of cucumbers, the tangy punch of olives, and the creamy zing of feta cheese all wrapped up with hearty tuna and soft pita bread. It’s like a Mediterranean breeze in handheld form, perfect for anyone who loves a good mix of textures and flavors.
I love making this wrap when I want something quick but still flavorful. The tuna adds a nice protein boost, but it’s the little things like a squeeze of lemon and a sprinkle of oregano that really make it special. Sometimes I add a dollop of tzatziki to make it even creamier—totally optional but absolutely delicious!
For me, this wrap is a go-to for busy days or even a light picnic. It’s easy to pack, and it feels like a treat without being too heavy. Plus, it’s one of those dishes that friends always ask for when I make it, so I know it’s a winner in any crowd!
Key Ingredients & Substitutions
Tuna: Canned tuna is the heart of this wrap. I prefer tuna packed in water for a lighter taste, but you can use tuna in olive oil for richer flavor. If you want, swap with canned salmon or chickpeas for a vegetarian twist.
Feta Cheese: Feta adds that classic salty, tangy touch. Look for good-quality feta for creaminess. If you’re short on feta or avoid dairy, try a sprinkle of goat cheese or omit it altogether.
Kalamata Olives: These dark olives bring a nice briny pop. If you’re not a fan, green olives work too but change the flavor slightly. You can also leave them out completely if needed.
Greens, Tomato, and Cucumber: Fresh veggies keep the wrap crisp and bright. Spinach is mild and soft, but you can use arugula or romaine for a different texture. I love how cucumber adds a fresh crunch and tomato gives juiciness.
Herbs and Lemon: Fresh parsley and dill brighten the filling. When fresh herbs aren’t around, dried ones are okay, but use less. The lemon juice adds vital acidity balancing all flavors.
How Do I Make the Wrap Stay Together Without Falling Apart?
Rolling the wrap can be tricky if the filling is too loose or the tortilla is dry. Here’s how I keep it tidy and easy to eat:
- Don’t overfill: Use enough filling to cover tortillas evenly but not mound up.
- Drain tuna well: Excess moisture makes the wrap soggy.
- Place wet ingredients (like tomatoes) in the center away from the edges.
- Fold in the sides first, then roll from one end tightly but gently.
- If the tortilla feels dry, warm it briefly to make it pliable before filling.
- Use a toothpick to hold the wrap if needed while serving or slicing.
These tips help the wrap hold its shape and prevent messy bites, perfect for lunch on the go!
Equipment You’ll Need
- Mixing bowl – perfect for combining tuna and seasonings without a mess.
- Spoon or fork – great for mixing and scooping the tuna filling evenly.
- Sharp knife – helps slice veggies and cut the wrap cleanly in half.
- Cutting board – keeps your surface safe while chopping ingredients.
- Plate – for assembling and serving your delicious wrap.
Flavor Variations & Add-Ins
- Swap tuna for shredded rotisserie chicken for a different protein that’s still easy and tasty.
- Add sliced avocado for creaminess and extra nutrients.
- Include a spoonful of tzatziki sauce inside the wrap for a cool, tangy twist.
- Mix in chopped roasted red peppers for a sweet and smoky flavor boost.
How to Make a Greek Tuna Wrap
Ingredients You’ll Need:
For the Wrap:
- 1 can (5 oz) tuna packed in water, drained
- 2 large flour tortillas or pita wraps
- 1 cup fresh spinach or mixed greens
- 1/2 cup diced tomatoes
- 1/4 cup diced cucumber
- 1/4 cup crumbled feta cheese
- 6-8 Kalamata olives, pitted and halved
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill (optional)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp red onion, finely chopped (optional)
- Salt and pepper, to taste
- Lemon wedges, for serving
How Much Time Will You Need?
This delicious Greek Tuna Wrap takes about 10 to 15 minutes to prepare. It’s quick to make, so perfect for a speedy lunch or a light dinner!
Step-by-Step Instructions:
1. Make the Tuna Mixture:
In a medium bowl, combine the drained tuna, olive oil, lemon juice, chopped parsley, dill (if you’re using it), red onion, salt, and pepper. Stir everything well so the flavors blend nicely.
2. Prepare the Wrap Base:
Lay out the flour tortillas or pita wraps on a clean flat surface. Spread the fresh spinach or mixed greens evenly over each tortilla.
3. Add Veggies and Tuna:
On top of the greens, add diced tomatoes and cucumber. Then spoon the tuna mixture evenly over the veggies. Sprinkle with the crumbled feta and halved Kalamata olives for that classic Greek flavor.
4. Roll and Serve:
Carefully roll up each tortilla tightly to enclose all the tasty fillings. Slice the wraps in half diagonally to make them easy to eat. Serve with lemon wedges on the side and, if you like, a simple cucumber and tomato salad.
Enjoy your fresh, tangy, and hearty Greek Tuna Wrap!
Can I Use Canned Tuna in Olive Oil Instead of Water-Packed Tuna?
Yes! Tuna packed in olive oil will add a richer flavor to your wrap. Just be sure to drain it slightly if you want to avoid extra oiliness.
Can I Make the Wrap Ahead of Time?
You can prepare the tuna mixture and chop your veggies in advance, but I recommend assembling the wraps just before eating to keep the tortillas from getting soggy.
How Should I Store Leftovers?
Store any unused tuna mixture in an airtight container in the fridge for up to 2 days. If you have leftover assembled wraps, they’re best eaten within a few hours to maintain freshness.
What Can I Substitute for Feta Cheese?
If you’re not a fan of feta, crumbled goat cheese or a mild shredded cheese like mozzarella work well. You can also leave it out for a lighter version.
