Vegan Tuna Wrap

This Vegan Tuna Wrap is one of my favorite meals! Simple yet fresh and savory, it delivers the same ocean flavors and creamy-crunchy textures of a traditional tuna wrap. 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, 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 grilled to a golden perfection. This wrap is an easy crowd pleaser!

Tips + Variations

Kid-friendly

This recipe is geared towards adult-tastes, but can easily be made kid-friendly!

• Sub out the red onion for a finely chopped celery stick for a little crunch without the spicy bite of red onion (adults can add chopped red onions to their wrap separately).
  
  
• Go light on the black pepper or omit entirely.
  
  
• Only add the vegetables that the kids personally enjoy. It might just be a vegan tuna and lettuce wrap.
  
  
  

Tortillas
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.




No food processor?
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.



Skip the grilling
I personally think grilled stuffed vegan tuna wraps are so much better than the traditional uncooked tortilla version; less stiff and doughy with a slightly crisp exterior. Yum! Of course, you can skip this step and just roll and stuff the tortillas, but if you’ve never tried grilled stuffed then give it a go and see what you think!



To picnic or not to picnic?
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: If using a food processor, tear 1½ sheets of nori seaweed into pieces and add to a food processor. Process until mostly finely chopped. Add all remaining Vegan Tuna ingredients except the garbanzo beans and vegan mayo, and pulse just until the red onion and pickle are 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.

If you’re not using a food processor, 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.

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 the 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.

Step 4: 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.

Print Recipe

5 from 1 vote

Vegan Tuna Wrap

This Vegan Tuna Wrap is simple yet fresh and savory, delivering the same ocean flavors and creamy-crunchy textures of a traditional tuna wrap. This vegan version is a hit with both adults and kids alike!

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Entree, lunch

Cuisine: American

Keyword: garbanzo beans, vegan tuna, Wrap

Servings: 4 wraps

Equipment

• 1 Food processor
• 1 Skillet

Ingredients

Vegan Tuna

• 1 ½ sheets nori seaweed
• 1 cup red onion (for kid friendly, sub 1 celery stick)
• 1 spear dill pickle
• 1 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
• red cabbage, thinly sliced (optional)

Instructions

• Vegan Tuna: Tear 1½ sheets of nori seaweed into pieces and add to a food processor. Process until mostly finely chopped. Add all remaining Vegan Tuna ingredients except the garbanzo beans and vegan mayo, and pulse just until the red onion and pickle are 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.
• Heat a non-oiled skillet on medium heat.
• Prepare the wrap by starting with a base of thinly sliced lettuce. Then spoon the 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. 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!)
• Serve grilled wraps immediately. Any leftover vegan tuna can be stored in an airtight container for up to 5 days in the fridge.