** Crisp lettuce cups filled with creamy tuna salad, crunchy celery, and herbs, served with lemon wedges.
These tuna salad lettuce wraps are crisp, creamy, and totally no-cook. They’re perfect when you want something light but still filling, with a high-protein boost that keeps you satisfied. The best part is the texture—cool crunchy lettuce plus a creamy tuna salad that’s brightened with lemon.
Introduction
If you need lunch in 10 minutes, you’ll love these tuna salad lettuce wraps. They feel fresh and snacky, but they’re hearty enough for a real meal. They’re also great for meal prep because the tuna salad can be made ahead.
The little “secret” is using lemon and dill to keep the tuna salad tasting bright, not heavy. Once you try these tuna salad lettuce wraps, you might never go back to plain sandwiches.
Why You’ll Love This Tuna Salad Lettuce Wraps
- High-protein & satisfying. Tuna keeps you full without feeling weighed down.
- No-cook meal. Perfect for hot days and busy weeks.
- Crunchy and fresh. Lettuce cups add crisp texture like a light wrap.
- Meal prep friendly. Make the salad ahead and assemble in minutes.
- Easy weeknight dinner. Pair with fruit or soup and you’re set.
Ingredients for Tuna Salad Lettuce Wraps
Tuna Salad
- Canned tuna (2 cans, 5 oz each, drained) – Easy high-protein base.
- Sub: Canned salmon if you want a change.
- Mayonnaise (1/4 cup) – Creamy texture and classic tuna flavor.
- Sub: Use more yogurt for a lighter version.
- Plain Greek yogurt (2 tbsp) – Adds tang and boosts protein.
- Dijon mustard (1 tsp) – Adds zip without extra work.
- Sub: Yellow mustard works in a pinch.
- Lemon juice (1–2 tbsp) – Brightens and keeps the salad tasting fresh.
- Celery (1/2 cup diced) – Crunch, crunch, crunch.
- Red onion (2 tbsp finely diced) – Sharp bite for balance.
- Sub: Green onion for a milder flavor.
- Dill (1 tbsp chopped) – Makes it taste extra fresh.
- Sub: Parsley or chives.
- Kosher salt (1/2 tsp) and black pepper – Season to taste.
For Serving
- Lettuce leaves (romaine hearts or butter lettuce) – Sturdy cups that hold the filling.
- Optional crunch: diced pickles or a spoonful of relish.
- Optional heat: pinch of red pepper flakes.
How to Make Tuna Salad Lettuce Wraps
- 1. Drain the tuna well, then add it to a bowl and flake with a fork. (Less liquid means a creamier salad.)
- 2. Mix in mayo, Greek yogurt, Dijon, lemon juice, celery, red onion, dill, salt, and pepper. Stir until creamy.
- 3. Taste and adjust: add more lemon for brightness, a pinch more salt for flavor, or extra pepper for bite.
- 4. Prep lettuce leaves by washing and drying them well. Choose the crisp, sturdy leaves for the best “wrap” feel.
- 5. Scoop tuna salad into the lettuce cups and serve right away. If it looks too thick, stir in 1–2 tsp water or a little extra yogurt until it’s just right.
Tips for Perfect Tuna Salad Lettuce Wraps
- Drain tuna really well. It keeps the salad from getting watery.
- Dry the lettuce. Wet lettuce makes the wraps slip and slide.
- Add lemon last. Taste as you go so it’s bright but not sour.
- Cut veggies small. Tiny dice makes every bite balanced.
- Chill for extra flavor. Even 20 minutes in the fridge helps the flavors blend.
Variations & Substitutions
- Crunchy pickle version: Add diced pickles or 1 tbsp relish.
- Spicy version: Add hot sauce or red pepper flakes.
- Avocado tuna salad: Swap half the mayo for mashed avocado.
- Dairy-free: Use mayo only and skip the yogurt.
- Extra protein: Add a chopped hard-boiled egg.
- Different wrap: Serve in mini bell peppers or with crackers for dipping.
Storing & Reheating
- Fridge: Tuna salad keeps 3–4 days in an airtight container.
- Do not freeze: The creamy texture can separate after thawing.
- Make-ahead tip: Store lettuce leaves separately, wrapped in paper towels, so they stay crisp.
Serving Suggestions & Pairings
- Pair with fruit and a handful of nuts for an easy lunch.
- Serve with tomato soup for a cozy light dinner.
- Add crunchy veggies like cucumbers and carrots on the side.
- Great for meal prep lunches—just pack salad and lettuce separately.
Reader Review: “These were so refreshing and surprisingly filling. The lemon and dill made the tuna salad taste bright and clean.”
Tuna Salad Lettuce Wraps Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings
Category: Lunch
Method: No-Cook
Cuisine: American
Diet: Pescatarian, Gluten-Free
Ingredients
- 2 cans tuna 5 oz each, drained
- 1/4 cup mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tsp Dijon mustard
- 1–2 tbsp lemon juice
- 1/2 cup diced celery
- 2 tbsp finely diced red onion
- 1 tbsp chopped dill
- 1/2 tsp kosher salt, plus more to taste
- Black pepper to taste
- Lettuce leaves romaine hearts or butter lettuce
Instructions
- 1. Drain tuna and flake in a bowl.
- 2. Stir in mayo, yogurt, Dijon, lemon juice, celery, onion, dill, salt, and pepper.
- 3. Wash and dry lettuce leaves.
- 4. Scoop tuna salad into lettuce cups and serve.
If you make these tuna salad lettuce wraps, leave a rating and a comment. Do you like yours extra crunchy with pickles, or extra creamy with avocado?
Print
Tuna Salad Lettuce Wraps (Easy, High-Protein, No-Cook)
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These tuna salad lettuce wraps are crisp, creamy, and protein-packed—an easy, no-cook lunch that’s light but satisfying.
Ingredients
- 2 (5-ounce) cans tuna, drained
- 1/3 cup mayonnaise (or mashed avocado)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/3 cup finely diced celery
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped dill pickles (or 1 tablespoon relish)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8–12 romaine leaves or butter lettuce leaves
Optional add-ins:
- 1/4 cup chopped fresh dill or parsley
- 1/4 teaspoon garlic powder
Instructions
- In a bowl, mix tuna, mayonnaise, Dijon, lemon juice, celery, onion, pickles, salt, and pepper.
- Spoon tuna salad into lettuce leaves.
- Fold and serve.
Notes
- Make-ahead: Tuna salad keeps refrigerated up to 3 days; assemble wraps just before eating.
- Low-carb: Use avocado instead of mayo.
- Tools: Mixing bowl, spoon.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: American