Name: Cream Cheese Tuna Salad Wrap
Total time: 10 min
Ingredients: 1 can (5-oz) tuna (drained); 2 tbsp red onion (diced); 2 tbsp sun-dried tomato (chopped); 2 tbsp sweet pickle relish (without the liquid); 3 tbsp plain cream cheese (spread or whipped); 1 tbsp wholegrain dijon mustard; 1 tbsp extra virgin olive oil; Salt and pepper; Flour Tortilla; Butter lettuce; Balsamic glaze (optional)

A Note on This Recipe

Most tuna salad recipes lean heavily on mayonnaise — this one swaps it out for cream cheese and olive oil, and the result is noticeably better.

Cream cheese gives the salad a rich, creamy base without the heaviness of mayo, and the olive oil loosens it just enough to make it spreadable. Sun-dried tomatoes, sweet pickle relish, and wholegrain Dijon add tang, sweetness, and a little texture that make this more interesting than your average tuna salad. The whole thing takes about 10 minutes and works just as well in a sandwich, lettuce wrap, or straight from the bowl.

How to Make It

Prep the Ingredients

Drain the tuna. Rinse and dry the butter lettuce leaves. Finely dice the red onion and chop the sun-dried tomatoes into small pieces.

Make the Tuna Salad

Add the tuna, red onion, and sun-dried tomatoes to a bowl, then add the cream cheese, mustard, olive oil, relish, salt, and pepper.

Mix well, breaking the tuna into small flakes as you go — you want it evenly distributed rather than chunky.

Assemble the Wrap

Lay the tortilla on a flat surface and spread the tuna salad evenly, leaving about an inch clear around the edges.

Place the butter lettuce in the center and drizzle with balsamic glaze if using.

Roll and Slice

Starting from the bottom, roll the tortilla firmly and tightly upward, keeping the filling tucked in as you go — a tight roll holds together much better when cut. Slice diagonally and serve.

Breakfast for One