Classic Creamy Egg Tuna Wrap
This recipe combines the best of both tuna salad and egg salad for a flavorful, satisfying filling.
Quick Info
Ingredients
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3 whole eggs (medium or large)
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142 gram canned water tuna
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3 tablespoon mayonnaise
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2 tablespoon celery (finely chopped)
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1 tablespoon red onion (finely chopped)
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1 teaspoon dijon mustard (optional for taste)
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0.50 teaspoon sweet pickle relish (optional for taste)
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to taste spices
Instructions
Preparation (10 minutes)
Prepare the eggs:
Once eggs are boiled and cooled (see Cooking Instructions below), peel them.
Chop the peeled eggs into small, bite-sized pieces.
Prepare the tuna:
Open the can of tuna and drain it very well, pressing out excess water or oil.
Transfer the drained tuna to a medium-sized mixing bowl.
Flake the tuna with a fork.
Chop vegetables (if using):
Finely chop the celery (1-2 tablespoons).
Finely chop the red onion or spring onion (1 tablespoon, if using).
Combine filling ingredients:
Add the chopped eggs, mayonnaise, chopped celery, and chopped red/spring onion (if using) to the bowl with the flaked tuna.
Season the filling:
Add Dijon mustard and sweet pickle relish (if using).
Season generously with salt and freshly ground black pepper.
Mix all ingredients together until well combined and creamy.
Taste the mixture and adjust seasonings (more salt, pepper, mayo, or other optional additions like paprika, lemon juice, or fresh herbs) to your preference.
Prepare optional wrap additions:
Wash and pat dry the large lettuce leaves.
Slice any optional vegetables like tomato, cucumber, or avocado.
Cooking (15 minutes)
Boil the eggs:
Place 2-3 large eggs in a small saucepan.
Cover the eggs completely with cold water (about an inch above the eggs).
Place the saucepan over high heat and bring the water to a full rolling boil.
Once boiling, immediately reduce the heat to low, cover the saucepan with a lid, and let the eggs simmer gently for 8 to 10 minutes for hard-boiled eggs.
Cool the eggs:
After simmering, carefully remove the eggs from the hot water.
Immediately transfer them to an ice bath (a bowl of ice water) or run them under cold tap water for several minutes. This stops the cooking process and helps with easier peeling.
Warm the tortillas (optional):
If you prefer your tortillas warm and pliable, heat a dry skillet or frying pan over medium heat.
Place one tortilla in the warm pan for about 10-15 seconds per side, until slightly soft and warm. Alternatively, microwave them for 10-15 seconds.
Assemble the wraps:
Lay a warmed tortilla flat on a clean surface.
Place one or two large lettuce leaves in the center of the tortilla, forming a base for the filling.
Spoon approximately half of the prepared tuna-egg salad mixture onto the lettuce.
If using, arrange slices of tomato, cucumber, or avocado on top of the filling.
Roll the wraps:
Fold in the left and right sides of the tortilla over the filling.
Then, starting from the bottom (the edge closest to you), tightly roll the tortilla upwards, encasing the filling.
Serve:
Cut each rolled wrap in half diagonally to make it easier to eat.
Serve immediately and enjoy!