Spinach Tuna Wraps

Canned albacore tuna and spinach with red onion, jalapeno, mayo, sour cream, and shredded mozzarella in a spinach herb tortilla wrap.

This recipe for spinach tuna wraps is savory, slightly spicy, and creamy. The albacore tuna provides a mild fish flavor that pairs well with the red onion, jalapeno, lemon juice, salt, and black pepper for a slightly spicy and tangy taste. The addition of mayonnaise and sour cream creates a creamy texture that’s balanced out by the freshness of the packed baby spinach leaves. The shredded mozzarella cheese adds a subtle saltiness and a hint of gooeyness to the wraps. Overall, the combination of ingredients creates a delicious and satisfying dish that’s perfect for a quick lunch or dinner.

Ingredients

(2) 12” garden spinach herb wraps
2 cans albacore tuna, drained
¼ cup red onion, diced
1 medium jalapeño, diced
1 cup baby spinach leaves, packed
1 tbsp lemon juice
½ tsp salt
1 tsp black pepper
¼ cup mayonnaise
¼ cup sour cream
4 oz shredded mozzarella cheese

Instructions

Prepare Ingredients:
- Dice the red onion and jalapeño.
Prepare Tuna Mixture:
- In a large mixing bowl, combine the drained tuna, diced red onion, diced jalapeño, lemon juice, salt, black pepper, mayonnaise, sour cream, and shredded mozzarella cheese.
- Mix well until all ingredients are incorporated evenly.
Add Spinach:
- Gently fold in the packed baby spinach leaves until they are distributed throughout the tuna mixture.
Assemble Wraps:
- Lay out the garden spinach herb wraps.
- Evenly distribute the tuna-spinach mixture onto one-third of each wrap’s surface, leaving room at the edges to avoid spillage when wrapping.
Wrap and Serve:
- Tightly roll each wrap, enclosing the filling.
- For easier consumption, cut each wrap in half before serving.