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 a delicious and nutritious meal, perfect for a quick lunch or a light dinner. It begins with two 12-inch garden spinach herb wraps, providing a fresh and flavorful base. The filling is a savory mix of albacore tuna, combined with the crunch and slight heat of diced red onion and jalapeño. The mixture is enriched with lemon juice, salt, black pepper, mayonnaise, sour cream, and shredded mozzarella cheese, ensuring a creamy and tangy flavor in every bite. Baby spinach leaves are then gently folded into the tuna mixture, adding a fresh and healthy element. The wraps are assembled by spreading the tuna-spinach mixture evenly over one-third of each wrap, then tightly rolled to encase the filling. Sliced in half before serving, these wraps offer a balanced combination of flavors and textures, with the creamy tuna and spinach filling complemented by the soft, herby wrap, making it an enjoyable meal for any occasion.



Prep Time

15 minutes

Cook Time

0 minutes

Total Time

15 minutes


  • (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


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.
  • 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.