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Tuna Niçoise Wrap

Recipes

Jennifer Scott
August 30, 2025

why make this recipe

Tuna Niçoise wraps are a delicious and healthy option for lunch or a light dinner. Packed with protein from tuna and egg, plus the goodness of fresh vegetables, these wraps are not just tasty but also satisfying. They are easy to prepare, making them a great choice for busy days or picnics. Plus, you can enjoy them either fresh or chilled, perfect for any occasion!

how to make Tuna Niçoise wrap

Ingredients:

50g/2oz green beans, trimmed
1 free-range egg (fridge cold)
2 tbsp light mayonnaise
1 tbsp baby capers, drained
4 baby gherkins, drained and sliced
¼ tsp dried mixed herbs
1 x 185g/6½oz can tuna in spring water
2 large flour tortillas or wraps (white, wholemeal or a combination)
Small handful baby spinach leaves
1 large ripe tomato, cut into 8 pieces
20g/¾oz pitted black olives in brine, drained
Freshly ground black pepper

Directions:

Bring a pan of water to the boil, add the beans, and cook for four minutes.
Lift the beans out with a slotted spoon and dunk them into a large bowl of cold water. Alternatively, tip the beans into a sieve and rinse them under running water until cold. Drain.
To boil the egg, put the pan with the hot water back on the heat, add the egg, and bring the water back to the boil. Cook for eight minutes, then put the egg in a sieve under running water until cold. Leave the egg in cold water while you prepare the rest of the filling.
Mix the mayonnaise, capers, gherkins, herbs, and a few twists of ground black pepper in a bowl. Add the tuna and stir everything lightly, without mashing the tuna too much.
Peel the egg, then slice it into quarters, lengthwise.
Place the tortillas on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the tortilla. Add the green beans, all heading in one direction.
Divide the tuna mixture between the tortillas, then add the egg and tomato pieces. Sprinkle with the olives, pressing each one lightly between your thumb and finger to flatten them slightly.
Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up fairly tightly. Wrap them in foil – no need to do this if eating immediately – then chill the wrapped tortillas until ready to eat. Eat within 24 hours and transport with an ice pack if serving as a packed lunch. Unwrap the foil as you eat the wrap.
If you are taking your wrap to work, don’t forget to use a cool bag and ice pack to keep it chilled and in tip-top condition until you are ready to eat.

how to serve Tuna Niçoise wrap

Tuna Niçoise wraps are best served chilled or at room temperature. You can enjoy them as they are or with a side of fresh fruit or a simple salad. They make a perfect snack, lunch, or light dinner and can be enjoyed on their own or alongside a refreshing drink.

how to store Tuna Niçoise wrap

Store any leftover wraps in the refrigerator, wrapped tightly in foil or in an airtight container. They are best eaten within 24 hours for optimum freshness. If you are taking them for lunch, make sure to keep them in a cool bag with an ice pack to maintain their temperature.

tips to make Tuna Niçoise wrap

Use fresh ingredients for the best taste.
You can add extra veggies like cucumber or bell pepper for added crunch.
If you prefer a spicier kick, try adding some sliced jalapeños or a dash of hot sauce in the tuna mixture.

variation

You can customize your Tuna Niçoise wrap by using different proteins like grilled chicken or chickpeas for a vegetarian option. Alternatively, switch up the greens; arugula or mixed salad greens work nicely too.

FAQs

1. Can I make these wraps ahead of time?
Yes, you can prepare the wraps a few hours in advance, but it’s best to eat them within 24 hours for freshness.

2. Can I use a different type of wrap?
Absolutely! You can use whole grain wraps, spinach wraps, or even lettuce leaves for a low-carb option.

3. Is there a substitute for tuna?
Yes! If you don’t like tuna, you can use canned chicken, chickpeas, or any other fish you enjoy.

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Jennifer Scott

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