These tuna salad pinwheels are so easy to make, and are the perfect protein-packed lunch for busy days.
Tuna Salad Pinwheels
Tuna pinwheels are an easy lunch idea to make during the week, especially during these warmer months. Homemade tuna salad, crisp apples, grated carrots and arugula are rolled up in a tortilla and cut into little pinwheels.
I love them with a light balsamic glaze drizzle, but you can dip them in your favorite condiment.
Easy, make-ahead lunch
I made these pinwheels without mayo or sauce spread onto the wrap so that they can stay fresh if made ahead of time. The recipe is super simple to make, with endless flavor combinations.
These easy pinwheels are a 20 minute lunch to prepare during busy days, or a no-fuss appetizer to serve the next time you have friends over.
How to make tuna pinwheels
This recipe uses minimal ingredients that can be customized to your liking. Here’s what you’ll need:
- Homemade tuna salad: I prefer mine simple yet flavorful, made with canned tuna, a little mayo, dijon mustard, lemon zest, parsley and salt & pepper
- Large wraps– you can use a standard sized tortilla, or the burrito size wraps
- Sliced apples– I love the sweetness and crunch the apples add to this recipe
- Arugula– or your favorite greens
- Grated carrots– for a pop of color
- Balsamic glaze- for some added flavor
- Spread the tuna salad onto half of the wrap
- Top with your fillings: apple slices, grated carrots, arugula and a drizzle of olive oil
- Roll the tortilla up tightly
- Slice each roll into about 6-8 pieces
- Serve with balsamic glaze, Italian dressing, or your favorite condiment
Preparing and storing the pinwheels
This recipe is one of my go-to options for a simple meal prep for workweek lunches. You can refrigerate the pinwheels for 3-4 days in an airtight container, then serve them with your favorite dipping sauce when you’re ready to enjoy them.
Tuna salad pinwheels are so nutritious and easy to make. I can’t wait for you guys to try them!
More easy lunch ideas:
Tortellini Pasta Salad with Za’atar Dressing
Harissa Chickpea Wraps
Feta & Avocado Breakfast Sandwiches
Tuna Salad Pinwheels
Ingredients
- 2 cans tuna, drained (5 oz each)
- 1 tbsp mayo
- 1 tsp dijon mustard
- 1 tsp lemon zest
- 1 -2 tbsp chopped parsley
- Salt & pepper
- 2 -3 large flour tortillas
- 2 cups arugula
- 1/2 apple, thinly sliced
- 1 -2 carrots, grated
- Olive oil
- Balsamic glaze, to top
Directions
- Prepare the tuna salad by flaking the canned tuna in a bowl using a fork. Mix it together with the mayo, mustard, lemon zest, parsley and salt & pepper.
- Place your wrap on a flat surface then spread some of the tuna salad over half of it. Top with thinly sliced apple slices, grated carrots and arugula, then add a light drizzle of olive oil over the arugula.
- Roll up the wrap tightly into a log. You can trim the ends to make cutting easier.
- Using a sharp knife, slice the wrap into about 6 pieces. Repeat with the remaining wraps and fillings.
- Serve with a drizzle of balsamic glaze.
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