A quick and satisfying healthy tuna melt wrap made with creamy Greek yogurt, tender tuna, and melted cheese, all crisped to golden perfection.

1 can skipjack tuna (5 oz) or yellowfin

2 tablespoons Greek yogurt

½ tablespoon Dijon mustard or regular mustard

juice of ½ lemon (about 1 tablespoon)

¼ cup corn

¼ cup red onion, diced

1 tablespoon dill relish or capers

½ teaspoon garlic powder

¼ teaspoon black pepper

¼ cup shredded mozzarella cheese or cheese of choice

1 burrito-sized wrap (at least 10 inches)

1 teaspoon olive oil (for cooking)

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Drain the tuna and place it in a medium bowl.
Add Greek yogurt, mustard, lemon juice, corn, red onion, relish, garlic powder, and black pepper. Mix until well combined and creamy.
Warm the wrap in the microwave for 10–20 seconds under a damp paper towel to soften.
Lay the wrap flat and sprinkle shredded cheese near the edge closest to you, leaving a small border.
Spoon the tuna mixture over the cheese.
Fold the sides inward, bring up the bottom, tuck it under, and roll tightly.
Heat olive oil in a skillet over medium heat. Place the wrap seam-side down and cook for 3–4 minutes, pressing gently.
Flip and cook for another 2–3 minutes until golden and the cheese is melted.

Swap mozzarella with cheddar or pepper jack for a stronger flavor.

Add chopped celery or shredded lettuce for extra crunch.

Use a whole wheat or low-carb wrap for a lighter option.

Add hot sauce or chili flakes for heat.

Store leftovers wrapped in the fridge for up to 1 day.

Reheat in a skillet over low heat to maintain crispiness.

Avoid microwaving too long to prevent sogginess.