Tuna Salad Lettuce Wraps are kind of my go-to when life gets busy or, honestly, when it’s just too darn hot to cook anything. Hands up if you’re over soggy sandwiches for lunch. Same here. You want something crisp, fresh, and easy that doesn’t taste like diet food from the ‘90s. If you ever tried making batch salads ahead, like this delicious-apple-walnut-salad-maple-vinaigrette-twist, you’ll get what I’m after. It’s a whole vibe—crunchy, creamy, super quick. And, big bonus, these are way lighter and brighter than your grandma’s old deli tuna. If you love quick protein fixes, maybe peek at this delicious-batch-cooked-chicken-breast-for-salads too. These wraps really check every box for me!

Ingredients for Tuna Salad Lettuce Wraps

Alright, let’s not overcomplicate things. You need stuff that’s probably already in your fridge—promise nothing fancy here. My lineup looks something like this:

1 can of tuna (packed in water or oil, whatever you prefer)

Two or three big leaves of crisp lettuce (Romaine, Bibb, or butter lettuce are best, trust me)
Small dollop of mayo (I sometimes add a little Greek yogurt to lighten it)
Kind of a must: a squirt of lemon juice

Chopped celery (if you like crunch, honestly sometimes I just use what’s left of my pickle jar)
Salt, black pepper, maybe a dash of paprika or dill if you’re feeling wild
If you wanna level it up, try chopped red onion or even a little grated carrot

Equipment-wise: just a fork and a bowl. No fancy gear needed. If you’re really fancy, use a little spoon for scooping the tuna into the leaves so it looks cute. That’s honestly it. I’m not pulling out the food processor for this, no thank you.

How to Make Tuna Lettuce Wraps

This is honestly where it gets fun because it’s so pleasantly simple—makes me feel like a kitchen superstar with about three minutes of effort. First thing I do: drain the tuna so it’s not all watery and sad. Dump it in a bowl. Add your spoonful of mayo (or mayo-yogurt mix if you’re channeling your “healthy” side).

Now, chop up your celery and onions and toss those in. Add the lemon juice—just enough to brighten things but not make it soupy. Oh, and don’t forget your salt and pepper.

Mash the whole situation together with a fork. I go for kinda chunky—not baby food. Grab your lettuce leaves (try not to rip ‘em, but if you do… eh, still edible). Spoon in a good amount of the tuna mixture. Done. Maybe give it a crack more pepper on top if you’re feeling chef-y.

You got yourself some fancy looking Tuna Salad Lettuce Wraps, no culinary degree needed.

What Makes These Tuna Lettuce Wraps So Good?

Okay, so I know we’ve all had those sad, mayo-heavy tuna salads that taste, honestly, like a school cafeteria. This is none of that. First off, the lettuce is actually crunchy—no wilted bread here. It keeps the whole dish so fresh.

It’s light, but you still get that satisfying creamy texture from the mayo (or Greek yogurt if you do the swap). Then, the lemon gives every bite a tiny burst, so it’s not just salty and bland—way more interesting. And I don’t care what anyone says, tuna out of the can can be made five-star-restaurant-good with a fresh crunch and a squeeze of lemon. These wraps actually fill me up and don’t make me feel sluggish. Plus, they’re carb-friendly for folks who care about that, but still feel like real food.

Also, they’re flexible. I swear I’ve swapped in chopped pickles or even sriracha if I want a kick. Never failed me yet.

Tips from the EatingWell Test Kitchen

I’m not kidding—some tiny changes really elevate these. Test kitchen wisdom I swear by:

Rinse canned tuna if it tastes too salty. Seriously, it helps.
Pat lettuce leaves dry with paper towels so they actually crunch in your mouth.
Chill the tuna salad mix for twenty minutes before serving if you want the flavors to really meld together.

Sprinkle some pumpkin seeds on top if you want an extra bite or you’re feeling fancy.

Your wraps, your rules, right?

More Tasty Ideas Using Canned Tuna

So, let’s say you bought a couple cans and got a bit carried away—no judgment, I do it all the time! Canned tuna is super versatile. I play around by mixing it into pasta for a quick dinner, or if the wraps get old, I’ll load it on a salad instead. Actually, these grilled-peach-halloumi-salad-summer-recipe vibes are great with tuna swapped in for cheese if you’re short on groceries. If you want something even more portable, try the mason-jar-salads-easy-meal-prep-healthy-lunches mashup and toss your tuna in last so it doesn’t get soggy. Tuna + crunchy veggies is my forever mood.

Common Questions

What’s the best lettuce for wraps?
I swear by Romaine or Bibb—crispy enough to hold fillings. Iceberg also does the trick if that’s what you’ve got.

Can I make the tuna salad ahead?
Definitely. Mix up the filling the night before, but don’t fill the leaves until eating time. Wilted lettuce is a crime.

What else can I add for crunch?
Celery, sliced radishes, diced pickles, even chopped apples if you’re adventurous. That texture is everything!

Is it okay to use tuna in oil?
Yes—just drain extra oil and maybe use less mayo to balance it out. Oily tuna has a richer taste.

Are these wraps freezer-friendly?
Not really. The lettuce goes limp if it hangs out in the freezer. Stick with making them fresh.

Try This for a Fresh Lunch Change-Up!

If you’re ready for a lunch that wakes up your tastebuds without the usual sog, Tuna Salad Lettuce Wraps honestly might surprise you. All you need is a few basic items, some crunchy greens, and you can call it a meal. I dare say they’re every bit as satisfying as the ones from this Tuna Salad Lettuce Wraps Recipe (Low Carb Easy Mayo). And if you like mixing things up, you’ll find even more inspiration right here and with healthy lunch ideas recommended by Eating Well and the team at Allrecipes. Give it a shot and let me know if you put your own spin on ‘em—can’t wait to hear about your crunchy, creamy, zesty creations!

Tuna Salad Lettuce Wraps

Print Recipe

Quick and refreshing Tuna Salad Lettuce Wraps made with pantry staples. Perfect for a light lunch on hot days.

Author: Alexandra Roa
Prep Time: 10 minutes

Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 2 servings 1x

Category: Lunch
Method: No-Cook
Cuisine: American

Diet: Low Carb

Ingredients

Scale

1 can of tuna (packed in water or oil)
2–3 big leaves of crisp lettuce (Romaine, Bibb, or butter lettuce)

Small dollop of mayo (optional Greek yogurt)
Squirt of lemon juice
Chopped celery

Salt and black pepper
Dash of paprika or dill (optional)
Chopped red onion or grated carrot (optional)

Instructions

Drain the tuna and place it in a bowl.
Add mayo (or mayo-yogurt mix) to the tuna.
Chop up celery and onions, and add to the bowl.

Pour in lemon juice to brighten the mixture.
Season with salt and pepper, then mix with a fork until chunky.
Take lettuce leaves and spoon a good amount of the tuna mixture into each leaf.

Serve immediately, garnished with extra pepper if desired.

Notes

Rinse canned tuna if it tastes too salty. Pat lettuce leaves dry for extra crunch. Chill the tuna salad mix for 20 minutes before serving for better flavor.

Nutrition

Serving Size: 1 wrap

Calories: 250
Sugar: 1g
Sodium: 450mg

Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g

Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g

Protein: 22g
Cholesterol: 50mg

Keywords: tuna salad, lettuce wraps, quick lunch, easy recipe, low carb