If you’re on the lookout for a lunch that feels fresh, light, and packed with flavor all at once, the Tuna Wrap with Greek Yogurt, Celery, and Red Onion Recipe is exactly what you need. This wrap is not just a simple sandwich alternative; it’s a vibrant medley of tender tuna, creamy Greek yogurt, and crisp vegetables that come together in a wholesome whole grain tortilla. Each bite bursts with a delightful balance of creamy, tangy, and crunchy textures—making this dish a personal favorite that I can’t wait to share with you.

Ingredients You’ll Need

The image shows several white dishes arranged on a white marbled surface. In the center, there are two folded flatbreads with small brown seeds scattered throughout, giving a light toasted look. Above the flatbreads, a white bowl holds fresh green lettuce leaves, torn into medium pieces, showing their curly texture. At the bottom right, a white bowl contains shredded light brown tuna. To the left of the tuna, a small white plate holds finely chopped green celery and pinkish diced onion side by side. At the top left, a white bowl is filled with thick white creamy yogurt. Next to it, a small white bowl contains a clear liquid, likely vinegar or lemon juice. At the far right, a small white bowl holds coarse salt mixed with whole black peppercorns, and next to it, another small white bowl is filled with bright yellow mustard sauce. All elements have a fresh, clean look, arranged neatly. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is so easy for this recipe, yet each one plays a crucial role in creating the perfect harmony of taste and texture. From the savory tuna to the refreshing crunch of celery and that sharp kick from red onion, these staples ensure every bite feels fresh and satisfying.

Water-packed tuna (5 ounces): Choosing water-packed tuna helps keep the mixture light without sacrificing protein.
Plain Greek yogurt (1/4 cup): Adds creamy richness while keeping the filling tangy and healthy.
Dijon mustard (1 teaspoon): Brings a subtle heat and depth of flavor that lifts the whole wrap.
Fresh lemon juice (1 teaspoon): Brightens the mixture with a refreshing citrus zing.
Finely chopped celery (3 tablespoons): Provides a satisfying crunch that contrasts beautifully with the soft tuna.
Finely diced red onion (3 tablespoons): Adds a mild sharpness and color that wakes up your taste buds.
Salt and black pepper (to taste): Essential seasonings that bring out the best in every ingredient.
Whole grain tortillas (2 pieces): Nutty, wholesome wraps that hold everything together deliciously.
Chopped lettuce (1/2 cup): Fresh romaine or spinach gives a crisp, leafy foundation that keeps the wrap light.

How to Make Tuna Wrap with Greek Yogurt, Celery, and Red Onion Recipe

Step 1: Combine the Tuna Mixture

Start by draining the tuna thoroughly to avoid sogginess. In a bowl, add the tuna, plain Greek yogurt, Dijon mustard, fresh lemon juice, finely chopped celery, diced red onion, and season everything with salt and black pepper. Using a fork, gently mix all the ingredients until they’re evenly combined—this ensures every bite has the perfect balance of creaminess and crunch. Taste at this point and feel free to adjust the seasoning so it suits your palate.

Step 2: Prepare Your Tortillas and Lettuce

Lay out your whole grain tortillas on a clean, flat surface. Spread a generous layer of chopped romaine or spinach lettuce in the center of each tortilla. This leafy layer not only boosts freshness but also keeps your wrap from becoming soggy by separating the filling from the tortilla.

Step 3: Assemble and Wrap

Evenly distribute the tuna mixture over the lettuce on each tortilla. Then fold in the sides and roll each tortilla tightly from one end to the other, creating a neat wrap. If you prefer, slice each wrap in half to create tidy, easy-to-handle portions. Serve these right away to enjoy the crisp textures and fresh flavors at their peak.

How to Serve Tuna Wrap with Greek Yogurt, Celery, and Red Onion Recipe

The image shows three small tortilla wraps placed together on a white plate with dark speckles, set on a white marbled surface. Each wrap has a light, beige color with visible small seeds or grains scattered throughout the soft tortilla. The wraps are filled with layers of creamy white sauce mixed with pieces of green lettuce and small bits of what looks like light pink tuna or chicken salad visible at the open ends. Around the wraps, there are a few fresh green lettuce leaves for garnish. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Elevate your tuna wrap experience by adding a few fresh garnishes. A sprinkle of fresh chopped parsley or dill perfectly complements the lightness of the Greek yogurt, while a wedge of lemon served on the side invites an extra citrus boost if you love zestiness.

Side Dishes

Pairing your Tuna Wrap with Greek Yogurt, Celery, and Red Onion Recipe with light, refreshing side dishes makes for a complete meal. Crisp cucumber slices, a handful of cherry tomatoes, or a small portion of quinoa salad are excellent choices to keep the lunch feeling vibrant and wholesome.

Creative Ways to Present

For a fun twist, try assembling your wraps into bite-sized pinwheels by rolling them tightly and slicing into 1-inch rounds. These make fantastic finger foods perfect for picnics or party platters. Alternatively, wrap the tortillas in parchment paper or colorful napkins to create an inviting grab-and-go meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, transfer the tuna mixture to an airtight container and refrigerate promptly. The filling will stay fresh for up to 2 days, but to maintain the best texture, it’s ideal to prepare fresh tortillas right before serving rather than pre-wrapping.

Freezing

This Tuna Wrap with Greek Yogurt, Celery, and Red Onion Recipe does not freeze well due to the fresh vegetables and creamy yogurt, which can change in texture after thawing. It’s best to enjoy the wraps fresh or within a couple of days of making the filling.

Reheating

The wraps are best eaten cold or at room temperature to savor the crispness and creaminess of the ingredients. If you prefer, you can unwrap and warm the tortilla separately in a dry pan for a few seconds, but avoid reheating the tuna mixture itself to keep it fresh.

FAQs

Can I substitute the Greek yogurt with mayonnaise?

Absolutely! Mayonnaise will give a richer, creamier flavor, but Greek yogurt adds a lovely tang and cuts back on the calories. Either option tastes great—so choose what you prefer.

What kind of tuna works best for this wrap?

Water-packed tuna is ideal here for its lightness and clean flavor that won’t overwhelm the other ingredients. However, you can also use oil-packed tuna if you enjoy a richer texture.

Can I add other vegetables or herbs?

Definitely! Feel free to mix in diced cucumber, chopped fresh dill, or even a pinch of capers to customize the wrap to your liking. Just keep the textures balanced to maintain that perfect crunch.

Is this recipe suitable for meal prep lunches?

Yes, the tuna mixture can be made ahead and stored refrigerated for a day or two. Just assemble the wraps fresh each time to keep the tortillas from getting soggy during storage.

What type of tortillas are best to use?

Whole grain tortillas provide a great balance of flavor and nutrition, but you can experiment with spinach, tomato basil, or even low-carb wraps depending on your dietary preferences and taste.

Final Thoughts

This Tuna Wrap with Greek Yogurt, Celery, and Red Onion Recipe has quickly become a go-to for anyone craving a nutritious, easy, and delicious lunch. With its bright flavors and inviting textures, it’s the kind of meal that feels homemade yet effortlessly special. Give it a try and watch how this simple recipe turns into a fast favorite that you’ll want to make again and again.

Tuna Wrap with Greek Yogurt, Celery, and Red Onion Recipe