Lunch & Snacks Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Linda's Tuna Burritos
Quick, no-cook tuna burritos rolled up with cheddar, olives, and crisp lettuce and tomato.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
4 steps- 1
In a bowl, mix together the drained tuna, sliced olives, chopped onion, shredded cheddar, and salad dressing until well combined.
- 2
Soften the tortillas in the microwave on medium power for about 30 seconds so they roll easily.
- 3
Spoon about 1/2 cup of the tuna mixture down the center of each tortilla.
- 4
Top with shredded lettuce and chopped tomato, roll up snugly, and serve seam side down.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving120
Calories
4 g
Protein
3 g
Carbs
10 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tuna burritos are a thrifty American home-cook mashup, marrying the pantry reliability of canned tuna salad with the wrap-and-go convenience of the burrito format that spread north from the Mexican border states. Named-recipe versions like this one circulate in community cookbooks and family recipe boxes. They stick around because they turn a can of tuna into a hand-held, packable lunch in minutes.
Listahan note
This version keeps the tuna filling creamy but well-drained so the tortilla does not blow out, and it rolls tight for a lunch that holds together hours later.
Technique cues
- Drain the canned tuna thoroughly and even press it dry, so the filling binds with the dressing instead of leaking through the tortilla.
- Warm the tortillas briefly before rolling so they turn pliable and seal at the seam instead of cracking.
- Place the filling in a tight line off-center and fold the sides in first, then roll, so the burrito stays closed.
Kitchen flow
- Parallel prep
- Drain and mix the tuna filling while the tortillas come to room temperature so rolling goes quickly.
- Make-ahead
- Mix the tuna filling a day ahead and refrigerate; roll the burritos the morning you pack them so the tortillas stay fresh.
- Leftover move
- Turn extra filling into a tuna melt on toast or scoop it onto crackers for a fast snack.
- Cleanup rhythm
- Mix in one bowl and roll on a clean board, so cleanup is a bowl, a fork, and a wipe.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Canned tuna
protein filling
Purpose: Tuna is the affordable, shelf-stable protein at the heart of the burrito.
Handling: Drain very well and flake so it mixes evenly with the dressing.
Adaptation: Canned salmon or chickpeas work for a different or vegetarian filling.
Mayonnaise or Greek yogurt
creamy binder
Purpose: A creamy dressing brings the tuna together and keeps it moist.
Handling: Stir in just enough to coat; too much makes a wet filling that leaks.
Adaptation: Greek yogurt lightens it; a dairy-free mayo keeps it plant-based aside from the tuna.
Flour tortillas
wrap
Purpose: Soft flour tortillas roll without cracking and hold the filling for a portable lunch.
Handling: Warm briefly so they fold cleanly and seal.
Adaptation: Large gluten-free tortillas or lettuce leaves both work for a lighter wrap.
Shredded cheese
melty richness
Purpose: Cheese adds richness and helps hold the filling together inside the wrap.
Handling: Sprinkle over the tuna line before rolling so it melts into the warm filling.
Adaptation: Use a dairy-free shred or skip it for a lighter burrito.
Lettuce, tomato, and pickle relish
fresh crunch and tang
Purpose: Crisp vegetables and a little relish brighten the rich tuna and add texture.
Handling: Pat juicy vegetables dry and keep them in a thin layer so the burrito rolls tight.
Adaptation: Diced celery or chopped pickles give crunch if you prefer them to lettuce.
Technique notes
- Toast the rolled burrito seam-side down in a dry skillet for a minute to seal it and add a light crisp that helps it travel.
- A squeeze of lemon in the filling keeps the tuna tasting fresh and cuts any tinned flavor.
- Wrap each burrito snugly in parchment or foil, which both holds the roll and makes a tidy, peel-as-you-eat lunch.
Ingredient swaps
- Gluten-free direction
- Use a large gluten-free tortilla or wrap the filling in crisp lettuce leaves.
- Dairy-free option
- Skip the cheese or use a dairy-free shred and bind the tuna with dairy-free mayo or mashed avocado.
- Lower-sodium direction
- Use no-salt-added tuna and skip the relish, leaning on lemon and fresh vegetables for flavor.
Serve alongside
- Tortilla chips and salsa
- Carrot and celery sticks
- Cucumber slices
- A cup of vegetable soup
- Iced tea
- Lemonade
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Rolled burritos keep wrapped in the fridge up to a day; beyond that the tortilla softens and the filling weeps. Keep the filling separate and refrigerated up to three days for fresher assembly. Tuna salad does not freeze well.
Equipment
- Mixing bowl
- Fork
- Skillet for toasting
- Parchment or foil for wrapping
Make this household-aware
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Plan it in Listahan
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