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.


  • (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


  1. Prepare Ingredients:
    • Dice the red onion and jalapeño.
  2. 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.
  3. Add Spinach:
    • Gently fold in the packed baby spinach leaves until they are distributed throughout the tuna mixture.
  4. 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.
  5. Wrap and Serve:
    • Tightly roll each wrap, enclosing the filling.
    • For easier consumption, cut each wrap in half before serving.

Dice the onion and jalapeno and add all ingredients, except the spinach, to a large mixing bowl.

Stir together until well combined.

Add the spinach and toss in the mix.

Split the filling to spread on 1/3 of each wrap. Tighten the filling and wrap. Cut in half.