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A tuna wrap cut in half, showing tuna, cilantro, lettuce and red bell pepper inside, in a white bowl on a red background.
Lunch · American

Cilantro Lime Tuna Wrap

Lime juice thins out the mayo, so the tuna tastes bright instead of heavy, and the raw bell pepper and jalapeño keep every bite crunchy. No stove and nothing to cook, so lunch is twenty-five minutes from can to plate.

Quick facts

25 min(25 prep, 0 cook)

5 servings · makes 5 wraps

  • Dairy-free

Contains: Fish, Egg, Wheat

Step 0

Get it all out

Tick things off as they hit the counter.

  • 3 tbsp lime juice, from about 2 limes
  • 2 tbsp mayonnaise
  • 2 cans canned tuna in water, 5 oz each, drained; pick one with no vegetable broth or soy on the label
  • ¾ cup fresh cilantro, chopped, loosely packed
  • 2 green onions, thinly sliced, or swap in ½ tsp onion powder
  • 1 cup red bell pepper, diced, from 1 medium pepper
  • 1 jalapeño, seeds and ribs removed, minced
  • 5 medium flour tortillas, pick ones with no milk or soy on the label
  • 1 cup shredded lettuce, or 5 small lettuce leaves
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Wash your hands. Rinse the limes, cilantro, green onions (if you're using them instead of onion powder), bell pepper, jalapeño and lettuce under cold running water, then pat them dry with a clean towel.

    • 3 tbsp lime juice
    • ¾ cup fresh cilantro
    • 2 green onions
    • 1 cup red bell pepper
    • 1 jalapeño
    • 1 cup shredded lettuce
  2. 2

    On a cutting board, chop the cilantro, and thinly slice the green onions if you're using them. Cut the stem off the bell pepper, pull out the seeds and white ribs, and dice the pepper into small pieces. Cut the jalapeño in half lengthwise, scrape out the seeds and white ribs with a spoon, and mince it. Keep your hands away from your eyes while you handle the jalapeño, then wash your hands with soap and water right away.

    • ¾ cup fresh cilantro
    • 2 green onions
    • 1 cup red bell pepper
    • 1 jalapeño
  3. 3

    Cut the limes in half and squeeze them until you have 3 tbsp juice. In a medium bowl, whisk the lime juice and 2 tbsp mayonnaise until smooth with no streaks of mayo left.

    • 3 tbsp lime juice
    • 2 tbsp mayonnaise
  4. 4

    Add the drained tuna, cilantro, green onions (or the ½ tsp onion powder), bell pepper and jalapeño to the bowl. Break up the tuna with a fork and stir until everything is evenly coated in the dressing.

    • 2 cans canned tuna in water
    • ¾ cup fresh cilantro
    • 2 green onions
    • 1 cup red bell pepper
    • 1 jalapeño
  5. 5

    Stack the 5 tortillas on a plate, cover them with a damp paper towel and microwave on high until warm and easy to bend without cracking, about 30 seconds.

    • 5 medium flour tortillas
  6. 6

    Lay the warm tortillas flat. Divide the tuna mixture evenly among them and spread it in an even layer, leaving a 1-inch border of bare tortilla all the way around.

    • 5 medium flour tortillas
    • 2 cans canned tuna in water
  7. 7

    Top each tortilla with about 3 tbsp shredded lettuce or 1 lettuce leaf. Fold the bare left and right sides in over the filling, then roll up tightly from the bottom so the filling stays inside. Refrigerate any wraps or filling you don't eat within 2 hours.

    • 1 cup shredded lettuce
    • 5 medium flour tortillas