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!