Best 3 Zingy Pesto Tuna Wrap Recipes

Indulge in the vibrant flavors of the Mediterranean with our tantalizing Zingy Pesto Tuna Wrap! This delightful dish combines the freshness of pesto, the flaky texture of tuna, and the crunch of fresh vegetables, all wrapped in a soft and pliable tortilla. Perfectly portable and bursting with flavor, it's an ideal lunch option for busy individuals or a quick and easy weeknight dinner. Our collection of recipes offers variations to cater to different dietary preferences, including a classic pesto tuna wrap, a spicy chipotle tuna wrap, and a refreshing lemon-herb tuna wrap. With options for both traditional and whole-wheat tortillas, these wraps are customizable to suit your taste and dietary needs. Join us on a culinary journey as we explore the vibrant flavors of the Mediterranean, one wrap at a time!

Let's cook with our recipes!

TUNA AND PESTO SANDWICH

Tuna and Pesto Sandwich image

Canned tuna and prepared pesto along with radicchio and cucumber make up this Mediterranean-style picnic sandwich made on an English muffin.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 1

Number Of Ingredients 6

Ingredients

1 can (5 ounces) solid white tuna packed in water, drained and broken into chunks
1 to 2 tablespoons Basic Basil Pesto
Radicchio or lettuce leaves
1 large English muffin, toasted
Cucumber, sliced
Fresh lemon juice

Steps:

Mix tuna with prepared pesto. Place a few radicchio leaves onto bottom half of Englishmuffin. Top with tuna mixture, cucumber, and a squeeze of lemon. Sandwichwith muffin top.

Nutrition Facts : Calories 517 g, Fat 17 g, Fiber 1 g, Protein 42 g

PESTO TUNA WRAP

Pesto Tuna Wrap image

A big wrap stuffed full of basil-flavored tuna salad and topped with savory provolone cheese and Greek olives.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 1

Number Of Ingredients 9

Ingredients

1 can (5 oz) tuna in water, drained, flaked
2 tablespoons mayonnaise or salad dressing
1 tablespoon basil pesto
1 teaspoon lemon juice
1/8 teaspoon pepper
1 (10 inch) flour tortilla, heated as directed on package
2 leaves leaf lettuce
1 slice provolone cheese, cut in half
5 kalamata olives, cut in half

Steps:

In bowl, gently stir together tuna, mayonnaise, pesto, lemon juice and pepper until well mixed. Spread tuna mixture on tortilla; top with lettuce, cheese and olives. Fold bottom of tortilla up about 2 inches to enclose filling; roll tortilla tightly into compact wrap.

Nutrition Facts : Calories 660, Carbohydrate 28 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 2 g, Protein 45 g, SaturatedFat 9 g, ServingSize 1 Wrap, Sodium 950 mg, Sugar 2 g, TransFat 1 g

PESTO TUNA WRAPS

Pesto Tuna Wraps image

Pesto and ranch dressing make a flavorful tuna salad. This makes a quick and easy lunch out of stuff I usually have on hand. I like adding lots of crunchy veggies, so I add bell peppers, celery, chopped apple, or whatever else I have. Use more or less ranch dressing and pesto, depending on how you like it.

Provided by BlueDiva

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces canned tuna
2 tablespoons pesto sauce
3 tablespoons ranch dressing or 3 tablespoons light ranch salad dressing
1 cup cheddar cheese, grated or 1 cup monterey jack cheese
2 cups lettuce
2 flour tortillas
1 teaspoon black pepper
4 ounces of sliced black olives
2 stalks celery, chopped (AND or OR)
1/2 apple, chopped into small pieces

Steps:

Wash and dry lettuce and tear into small pieces. Set aside.
Open tuna and drain well. Drain black olives, too.
Mix tuna, pesto, and ranch dressing in a bowl.
Mix in cheese, black olives, chopped celery, chopped apples, and black pepper. Set aside.
Warm tortillas lightly in hot cast iron pan or in oven. (I use my toaster oven.) Tortillas should be warmed until soft and flexible, but not long enough to get dry or crisp. (That's the secret of a good wrap.).
Place tortilla on a flat surface.
Scatter lettuce onto tortilla.
Spoon Tuna salad on top of the lettuce.
Roll up your wrap and you're done!
WRAPPING TIPS - grab the tortilla at 3 and 9 o'clock, and fold each side in about 1/3 towards the middle. Then fold from 6 o'clock up, tucking the edge of the tortilla up and aroundthe fillings and sort of curling it under the filling a bit. Then roll forwards, pulling towards you a bit as you go, and ending with the loose edge of the tortilla on the underside of the roll. I hope that makes sense! Spreading a very thin layer of dressing or sauce over the tortilla before adding the filling makes it hold together better. But you can use toothpicks. I like to slice wraps into 2 halves, but that's just presentation.

Tips:

For a creamier pesto, use more olive oil. For a chunkier pesto, use less olive oil and pulse the ingredients in a food processor instead of blending them.
If you don't have pine nuts, you can substitute walnuts, almonds, or pistachios.
To save time, you can use store-bought pesto instead of making your own.
If you don't have a wrap, you can use a tortilla or pita bread instead.
To make the wrap easier to eat, cut it in half or quarters.

Conclusion:

The zingy pesto tuna wrap is a quick, easy, and delicious lunch or dinner option. It's perfect for a picnic or potluck, and it's also a great way to use up leftover tuna. With a few simple ingredients, you can have a flavorful and satisfying wrap that the whole family will enjoy.