Fuel your body, lift your mood, and keep things simple. That’s what the Recovery Kitchen is all about.
These Tuna Salad Tortilla Wraps are a perfect example: comforting, nourishing, and easy to make when you want something satisfying without stress.
Packed tuna, crisp lettuce, crunchy celery, and bright hints of dill and lemon zest, every bite is fresh, flavorful, and balanced.
Whether you’re rebuilding your relationship with food, looking for gentle structure in your meals, or just need a quick, no-fuss option that still feels like a win, these wraps deliver. Soft tortillas hold a creamy, savory filling that’s both grounding and energizing. It’s ideal for lunch or an easy dinner you can feel good about.
In the Recovery Kitchen, food isn’t about perfection, it’s about progress, comfort,
and rediscovering joy.
HOW TO MAKE TUNA SALAD TORTILLA WRAPS
Ingredients
- Canned tuna (water or oil-packed), drained
- 1 tbsp mayonnaise
- 1 tsp mustard
- Lettuce leaves
- 10″ tortillas (easier to fold than 8″ tortillas)
- Salt and pepper to taste
tsp = teaspoon
tbsp = tablespoon
Directions
- In a bowl, combine the mayonnaise, mustard, salt, and pepper.
- Using a fork, stir in the tuna until completely coated.
- If using the variation, stir in the celery, lemon zest, and dill until evenly distributed.
- Lay 1 tortilla on a plate or cutting board.
- Arrange a few lettuce leaves on one side of the tortilla.
- Scoop tuna salad on top of the leaves, arranging it down the length of the tortilla.
- Carefully roll up, tucking in the side, from the filled side to the unfilled side.
- Repeat with remaining tortillas and tuna salad.
Recipe Variation
- 1/3 cup fresh dill, chopped
- 1/4 cup lemon zest
- 1/2 cup celery, diced (sautéed or not)
You can get a bit more flavor by adding fresh dill, lemon zest and celery inside the tortilla wrap. Each ingredient is optional so feel free to mix and match to your liking!
How To Make Lemon Zest
What is lemon zest?
- Lemon zest is the grated yellow outer skin of a lemon, not the white pith underneath. The white pith tastes bitter.
- It adds concentrated lemon flavor to dishes without adding liquid like juice does, so it is ideal for baking and for finishing savory dishes.
How to make lemon zest (with a microplane/zester)
- Wash and dry the lemon well; if you like, briefly soak in water with a little baking soda, then rinse, to remove any residue.
- Hold the lemon in one hand and a microplane or fine grater in the other, with the sharp side against the peel.
- Lightly scrape the lemon across the grater, rotating the fruit so you remove only the yellow layer in thin shavings.
- Stop as soon as you see the white pith and move to a new spot; collect the fine shreds of zest from the back of the grater and measure for your recipe.
How to zest without a special zester
Box grater: Use the smallest holes and gently rub the lemon over them, again stopping before you hit the white pith.
How to get zest out of a box grater:
- Hold the box grater over your cutting board or a plate.
- Firmly tap the sides and bottom of the grater with the palm of your hand or the handle of a spoon to knock loose zest onto the board.
Vegetable peeler or paring knife: Peel off thin strips of only the yellow skin, then mince the strips very finely with a chef’s knife to make “zest”.
Preparing the Celery
How to Dice Celery
To dice celery, you trim the stalk, slice it into long strips, then cut those strips into small pieces.
Step‑by‑step dicing
- Rinse the celery stalk and pat it dry; trim off the root end and any leafy top.
- Cut the stalk into 2–3 shorter sections so it’s easier to handle on the board.
- Lay a section flat. Slice it lengthwise into long strips (planks) as wide as you want your dice, keeping one end slightly attached if you like so it stays together.
- Gather the strips into a bundle, then turn them 90 degrees and slice crosswise into little cubes; repeat with remaining sections.
How to Sauté Celery
To sauté diced celery for tuna salad, heat a small amount of oil or butter in a skillet over medium heat, add the finely diced celery, and cook for 5–8 minutes until tender-crisp.
Recipe Tips
- To make tortillas softer for easier rolling, place a dry skillet over medium heat and cook for 20–30 seconds per side. This develops a slight char, adds a toasty taste, and makes them more pliable.
- Canned tuna comes either oil-packed or water-packed. Either works, but drain the can before using the tuna.
- It’s helpful to secure the rolled or sliced tortilla with a toothpick.
- For best results, keep the filling and tortillas stored separately. Prep everything in advance, then assemble just before eating.
