This Vegan Tuna Wrap is one of my favorite meals! With all the same bright, fresh flavors and creamy, crunchy textures as a traditional tuna wrap, this wrap is made entirely with plant-based ingredients. This vegan version is a hit with both adults and kids alike!
The vegan tuna is creamy and savory, made with garbanzo beans, nori seaweed, red onion, fresh dill, lemon juice, vegan mayo, salt and pepper. The wrap balances creamy with crunchy, packed with fresh lettuce, red bell pepper, red cabbage, and optional avocado, then rolled up into a flour tortilla.
Vegan Tuna Wrap FAQ
This Vegan Tuna Wrap is geared toward adult-tastes, but can easily be made kid-friendly!
*Sub out the red onion for 1-2 celery sticks for a little crunch without the spicy bite. Adults can add chopped red onions to their wrap separately.
*Go light on the black pepper or omit and only add to the adult’s wrap.
I prefer to use medium sized flour tortillas, as the small tortillas become over-stuffed quickly and the large burritos end up being too much food.
This vegan tuna wrap is just as delicious as a lettuce wrap! Butter lettuce is the best for lettuce wraps.
Using a food processor isn’t required, but it saves time not having to chop everything by hand. If you don’t have a food processor, simply finely chop red onion, dill pickle, and nori. Mince the fresh dill. Add all “Vegan Tuna” ingredients to a large bowl and use a potato masher to roughly mash chickpeas to desired consistency.
This wrap works well as a picnic lunch, but for best texture, pack the ingredients separately and assemble just before eating. Store the vegan tuna in one container and the chopped vegetables in another, keeping both chilled in an ice cooler. Keep the tortillas separate. When ready to eat, add the vegetables to the center of the tortilla, spoon the vegan tuna on top, and wrap burrito-style.
How to make Vegan Tuna Wraps
Step 1: Drain 30-oz can garbanzo beans using a colander and rinse well. Shake colander to drain excess water and use a paper towel or kitchen towel to pat beans dry a bit.
If using a food processor, tear 1 ½ sheets of nori seaweed into small pieces and add to a food processor. Add ½ cup roughly chopped red onion, celery cut into quarters, ¼ cup loosely packed fresh dill, 2 tsp lemon juice, ¾ tsp salt, and 10 grinds of black pepper. Pulse until the red onion and celery are finely chopped. Add the garbanzo beans and vegan mayo and pulse a few times to combine, leaving some larger pieces for texture.
If you’re not using a food processor, finely chop red onion, celery, and nori. Mince the fresh dill. Add all “Vegan Tuna” ingredients to a large bowl and use a potato masher to roughly mash chickpeas to desired consistency.
Step 2: Heat a non-oiled skillet on medium heat.
Step 3: Prepare the wrap by starting with a base of thinly sliced lettuce. Then spoon a generous amount of vegan tuna on top of the lettuce, followed by the red bell pepper, avocado, and red cabbage. Fold the sides toward the center, then roll the tortilla away from you, tucking in the edges as you go to secure.
Optional, for a hot wrap: Place the wrap seam-side down in a skillet and grill until golden brown, then carefully flip and grill the second side. (Option to skip the grilling step but I think it makes it extra tasty!)
Storage
This recipe makes about 4 medium-sized wraps. Any leftover vegan tuna can be stored in an airtight container in the fridge for up to 5 days.
Vegan Tuna Wrap
Equipment
- 1 Food processor
- 1 Skillet (optional, if cooking tortilla)
Ingredients
Vegan Tuna
- 1 ½ sheets nori seaweed
- ½ cup red onion, roughly chopped (for kid friendly, sub 1 extra celery stick)
- 1 celery stick, roughly chopped
- 2 tsp lemon juice
- ¼ cup fresh dill, loosely packed
- ¾ tsp salt
- 10-15 grinds black pepper
- ½ cup vegan mayo (Veganaise is my favorite)
- 30 oz can of garbanzo beans, drained and rinsed
Wrap
- medium-sized flour tortillas
- green lettuce, chopped
- red bell pepper, cut into strips
- avocado, sliced (optional)
Instructions
- Vegan Tuna: Tear 1 ½ sheets of nori seaweed into small pieces and place in a food processor. Add ½ cup red onion, 1 celery stick, 2 tsp lemon juice, ¼ cup fresh dill, ¾ tsp salt, 10 grinds black pepper. Pulse until the red onion and celery are finely chopped, being careful not to over-process. Add the garbanzo beans and vegan mayo and pulse a few times to combine, leaving some larger pieces for texture.
- Make the wrap: In a large skillet on medium heat, warm both sides of the tortilla just until softened. Transfer tortilla to a plate and start with a base of thinly sliced lettuce. Then add a generous spoonfuls of vegan tuna, red bell pepper, and optional avocado. Fold the edges toward the center, then roll the tortilla away from you like a burrito, tucking in the edges as you go to secure. Enjoy!*If you'd like a hot wrap, place the wrap seam-side down in the skillet on medium heat and cook until golden brown, then carefully flip and cook the second side.
Did you enjoy this Vegan Tuna Wrap? I’d love to hear how it turned out in a comment! 🙂
Great option for a quick easy vegan tuna sandwich! Great consistency and delicious dill flavor!!
Yay, I’m so glad you enjoyed this vegan tuna wrap! It’s simple, yet absolutely delicious!
Yummy ! I love of all the ingredients . It’s so fresh and has a nice crunch ! I’m glad that the “ tuna “ is vegan !
For the win !!!
Hi David, thanks for leaving a comment! For such a simple meal, this is actually one of my all time favorites! The creamy yet crunchy textures work so well together, and with the fresh ocean flavors! Yum!