Chipotle Ranch Tuna Wraps (dairy-free)
This dairy-free tuna wrap is creamy, crunchy and filling. Made with canned tuna, sweet pickles and celery, it’s tossed in a rich homemade chipotle ranch sauce, and conveniently wrapped in a low-carb tortilla.
I always have cans of tuna in my pantry. It’s high in protein, filled with healthy fats, has a long shelf life and can be jazzed up with different sauces and spices. This chipotle ranch is spicy, savory and creamy and takes the tuna to a new level. Add the dairy-free chipotle ranch so salads, dipping with veggies or on sandwiches throughout the week.
I love a good sandwich but a wrap keeps the goods contained and is easier to take on the go. You can totally swap these low-carb wraps out for burrito-sized tortillas, too.
Try my California chicken salad or buffalo ranch chicken salad for a chicken version of these wraps.
Why you’ll love this recipe
- 38g of protein per wrap.
- Simple ingredients.
Ingredients and Substitutions:
These are the main ingredients and substitutions for this tuna salad wrap. See the recipe card below for the full ingredient list and instructions.
- Tuna: my favorite canned tuna is Wild Planet Albacore Tuna.
- Bread and Butter Pickles: I love these because they add a crispy sweetness. If you prefer a salty vibe, go for dill pickles.
- Red Onion: you can use yellow or white onion if you prefer that.
- Celery
- Tumaro White Wrap: low-carb wraps that are low in calories. Any large tortilla will work, if carbs are not of concern.
- Dairy-Free Avocado Mayonnaise: real mayo or even cottage cheese or greek yogurt. Note, greek yogurt won’t be as rich and creamy.
- Almond Milk: be sure to use unflavored.
- Olive Oil
- Lemon Juice: fresh squeezed is always best.
- Fresh Dill and Fresh Chives: if using dried herbs, cut the amount in half.
- Chipotle Peppers in Adobo Sauce: this adds a little kick of spice.
- Worcestershire Sauce
Variations
- For an extra spicy wrap, add red pepper flakes, hot sauce or sriracha sauce.
- Turn this into a lettuce wrap using a large romaine lettuce leaf or butter lettuce.
- Serve your tuna over a bed of leafy greens.
- Add a slice of cheese and place over stovetop or in a panini maker to make into a tuna melt.
Dietary Modifications
- For gluten-free, use a Sieta Cassava Flour tortilla. I find they tend to wrap better than almond flour tortillas.
- For a low-cal, low-fat option, use cottage cheese in place of the mayo or Bolthouse Farms Ranch dressing mixed with the peppers.
How to make this spicy tuna wrap (a step-by-step visual guide):
Step 1: make chipotle ranch
Add the ranch ingredients to a jar or large bowl (image 1) and stir to combine (image 2). Place in the refrigerator to set for 5-10 minutes before using. Optional, for plain ranch omit the chipotle peppers.
Step 2: make tuna
To a small mixing bowl add the drained tuna, pickles, red onion, celery and 2 Tbsp. (36g) of chipotle ranch (image 3). Mix to combine (image 4).
Step 3: assemble wrap
To a burrito size wrap or tortilla add the tuna, lettuce leaves and tomato slices at the bottom half of the tortilla (image 5). Fold the ends over and the bottom up to seal and continue to roll like a burrito until sealed (image 6). Optional, sear on a hot pan or panini press to grill the outside of the wrap.
Expert Tip!
Use the chipotle ranch in cottage cheese egg salad for another meal prep.
Recipe FAQs
Use these for meal prep and wrap them in foil or plastic wrap. Reheat in the oven, air fryer or toaster to make these into a tuna melt. You can also bring the tuna in a small container and wrap when you’re ready to enjoy.
I don’t suggest freezing these.
Yes! Use your favorite type of large tortilla for these wraps. Anything works!
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Tuna Wrap
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Ingredients
Chipotle Ranch
- 1/2 cup dairy-free avocado oil mayonnaise, Primal Kitchen 120g
- 1/3 cup almond milk 78g
- 1/2 tsp. olive oil
- 1 tsp. lemon juice
- 3 Tbsp. fresh dill, chopped
- 1 Tbsp. fresh chives, chopped
- 2 1/2 Tbsp. chipotle peppers in adobo sauce, finely chopped
- 1/4 tsp. Worcestershire sauce
- 1/4 tsp. garlic powder
- fresh cracked pepper
Tuna
- 1 5 oz. can tuna, Wild Planet Tuna
- 3 bread and butter pickles, chopped
- 1 Tbsp. red onion, chopped
- 1 Tbsp. celery, chopped
- 1 Tumaro White Wrap or preferred tortilla
Instructions
- Add the ranch ingredients to a jar or large bowl and stir to combine. Place in the refrigerator to set for 5-10 minutes before using. Optional, for plain ranch omit the chipotle peppers.
- While the ranch sets, add drained tuna, pickles, red onion, celery and 2 Tbsp. (36g) of chipotle ranch. Mix to combine.
- To a burrito size wrap or tortilla add the tuna, lettuce leaves and tomato slices at the bottom half of the tortilla. Fold the ends over and the bottom up to seal and continue to roll like a burrito until sealed.
- Optional, sear on a hot pan or panini press to grill the outside of the wrap. Serve with extra chipotle ranch if desired.
Notes
- To lower the fat, use Bolthouse Yogurt Ranch dressing and mix it with some of the peppers.
- Nutritional information is an estimate and will vary with substitutions.
