These tortilla wraps are special in so many ways. They are loaded with juicy tuna, vibrant arugula, veggies, and even fresh peppermint. Not to mention the bold look, vibrant colors, and rich taste. They're also great for a quick meal, as they take only 10 minutes to make. A perfect way to trick kids into eating veggies!
In our daily struggle to have a healthy, delicious family dinner in under 30 minutes, tortillas are my absolute favorite. These vibrant beetroot tortillas add a colorful twist to the regular wheat- or corn-based tortillas, which can easily become boring when consumed weekly.
⭐ I love pairing these wraps with a slightly spicier blue cheese dip with roasted pecans.
Fresh peppermint might not be the most common ingredient in tortillas or tuna recipes, and I was reluctant to add it at first, but boy, it was worth it! It adds a beautiful, fresh note to the tortillas and deserves a place in this dish.
⭐ I also highly recommend trying our no-mayo tuna pasta salad for another excellent, kids-approved recipe featuring canned tuna.
Ingredients
To make these tuna beetroot tortilla wraps, you'll need beetroot tortillas for the colorful look, canned tuna & corn, red onion, fresh arugula & peppermint (just a few leaves), cherry tomatoes, mayo, sweet chili sauce, and basic spices (ground black or lemon pepper).
Arugula has a specific taste, and I absolutely love it. Don't rush replacing it with Iceberg or Romaine lettuce just because arugula isn't your family's first choice. My kids aren't into it, yet surprisingly, they don't mind it in these tortilla wraps.
I normally don't add salt to these wraps because the canned tuna and mayonnaise already have enough, but you're free to add some extra if you like.
Step-By-Step Directions
1. Prepare the sauce by mixing mayonnaise with sweet chili sauce. If you're in a hurry, you can do it directly on the tortillas. The fewer dirty dishes, the happier the mood!
2. Wash the veggies. Slice the cherry tomatoes in halves and cut the onion into thin slices (half rings).
3. Spoon the sauce over each tortilla.
4. Add the filling in the middle of each tortilla-tomatoes, arugula, peppermint leaves, onion, corn, and tuna.
Wrap the tortillas and cut them in half.
⭐ Check out our vegetarian tortilla wrap recipe for a veggie-based filling with eggs and mushrooms. Why not wrap it in a colorful beetroot tortilla?
Tuna Beetroot Tortilla Wraps
Ingredients
- 6 medium beetroot tortillas
- 10 oz canned tuna chunks in brine (ca. 300g)
- 24 cherry tomatoes (4 per serving)
- fresh arugula (ca. 2 tablespoon per serving)
- 12 leaves of fresh peppermint (2 per serving)
- 12 teaspoon canned corn (2 teaspoon per serving)
- 1 red onion
- ground black or lemon pepper to taste
- ½ cup mayonnaise
- 1 teaspoon sweet chili sauce
Instructions
- Prepare the sauce by mixing mayonnaise with sweet chili sauce.
- Wash the veggies. Slice the cherry tomatoes in halves and cut the onion into half-rings.
- Spoon the sauce over each tortilla.
- Add the filling in the middle of each tortilla-tomatoes, arugula, peppermint leaves, onion, corn, and tuna.
- Wrap the tortillas and cut them in halves.
Notes
- Mix mayonnaise with sweet chili sauce directly on the tortillas when in a hurry.
- Use regular wheat, corn, or rye tortillas for a more traditional look.
- Can be served as a tuna salad without tortillas.
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