Tuna Burrito
Tuna burritos are easy to make and use leftover rice and pantry staples. Enjoy them for lunch, dinner or as a snack! It’s an easy canned tuna burrito recipe that is affordable and quick to make.
The burrito filling can be made ahead, if needed. More tips, substitutions and add on ideas are provided in the text below.
This tuna burrito post also has step by step instruction on how to wrap a burrito in a tortilla and in foil for mess-free eating.
How to make burrito with tuna
In a bowl, combine canned tuna, sweetcorn, finely chopped celery, minced onion, mayonnaise, salt and pepper. Mix everything until well combined.
Place tortilla onto a work surface and place about 12 thin cucumber slices in the center (in a row). Cover it with about a ¼ of the tuna burrito filling and sprinkle with cheese (if using).
To fold tortillas, please check step by step photos for easy understanding.
Optional add-ons
Iceberg Lettuce – if you have it on hand, use it! However, there is no need to buy a head of iceberg lettuce just to make a few of these tuna burritos (unless you are planning on making Wedge Salad where you can use it!).
Cheese – you don’t need to use it if you don’t want to or want to reduce calories in these easy burritos.
Red beans – these can be added to the burrito wraps for extra protein. Note that if you do use them, you will probably have to add more mayonnaise as well.
Possible substitutions:
Canned sweetcorn can be substituted with frozen. Just make sure to cook it before adding it to the mixture (follow the package instructions).
I highly recommend using celery as it does give these tuna burritos nice crunch and extra flavor, but you can omit it.
You can use either yellow, white or red onion!
To make these burritos with tuna I used long-grain rice, because that was what I had on hand. You can use short-grain as well, if you have some leftovers.
Can I freeze tuna burritos?
I am afraid, these tuna burritos are not suitable for freezing. Because of their quick preparation and the ingredients used, they are meant to be enjoyed right away.
How to wrap burrito?
Please, have a look at the step by step photos.
Use aluminum foil to keep the ends closed. You have 2 options. Either roll the whole roll into the foil and secure the ends. Then cut in half when ready to serve or use less foil and divide it into 2. Cover only the burrito ends with it. I prefer this way, but you can do it anyway you like.
Can I make tuna burritos in advance?
You can prepare them up to 3 hours in advance (i.e. you want to make packed lunch for a day out or picnic). The longer they sit in the fridge, the soggier they get. I personally don’t enjoy them after that time, but my husband does.
Any leftover burrito filling can be kept in the fridge for up to 3 days (in an air-tight container).
If you have any tortillas left, why not use them to make Skillet Chicken Fajitas.
Or perhaps Ham and Cheese Pinwheels?
Both are easy to make recipes with easy instructions, so if you do try some of them, please let me know in the comments section.
If you would like to serve these tuna burritos as part of a full dinner, why not serve them alongside Tomato Basil Soup.
And Affogato – the quickest and easiest coffee dessert you can make!
Tuna Burrito
Ingredients
- 8 ounce Canned Tuna , drained, see note 1
- ½ cup Canned Sweetcorn , drained, see note 2
- ½ cup Celery , finely diced
- ⅓ cup Yellow Onion minced, see note 3
- ½ cup Mayonnaise
- 1.5 cups Cooked Rice , see note 4
- Salt , to taste
- black pepper , to taste
- ½ English Cucumber
- 4 Flour Tortillas
- Shredded Cheese , optional, see note 5
Instructions
- In a mixing bowl, combine together drained tuna, sweetcorn, finely chopped celery, minced onion, mayonnaise, rice, salt and pepper. Mix well. Taste and add more seasoning, if needed.
- Thinly slice cucumber and place about 10 slices in the center of tortilla (10-inch/25-centimeters), in a row. Cover them with about a quarter of the tuna filling. Sprinkle with cheese (optional) and roll into burrito (check process photos above this recipe card).
- Wrap the ends in aluminum foil and cut in half (see note 6).
- Enjoy!
Notes
- You can use either tuna in brine or oil, just make sure to drain the liquid.
- Canned sweetcorn can be substituted with frozen sweetcorn (make sure to cook it first).
- You can use either yellow, white or red onion. You can also add more, if you like (I wouldn’t go over ½ cup though).
- I used long grain rice, but if you have some leftover short-grain rice on hand, you can use it as well.
- Cheese is completely optional and can be omitted. I used cheddar, but you can use any cheese you like.
- If you want to serve it later, wrap the whole burrito in foil and keep in the fridge until ready to serve.
- Serve right away or keep in the fridge for up to 3 hours.
- You can add more mayo if you like.
- For more tips and useful information, please read the full post above this recipe card.
This looks so fresh and delicious! Pinning for later!
Thanks!
I’ve never thought of putting tuna in a burrito before but it works really well!
That’s great to hear!
This looks SO good! I think I have all of the ingredients on hand to make this – can’t wait to try it!
Enjoy, Marlynn!
These Tuna Burrito look yum. Perfect snack box option or picnic option too.
Thanks, Veena!
This was a huge hit at my house! Such a great meal!