This Caprese Tuna Melt Wrap is what I make when I want something warm, comforting, and satisfying, but I also want it to feel fresh and not heavy. It’s classic tuna melt energy, just… upgraded. Pesto instead of mayo, mozzarella instead of cheddar, spinach and tomato for that caprese vibe, all pressed until melty and crisp.
It’s quick, uses pantry staples, and somehow feels like lunch you’d order at a café instead of throw together at home. Which is always the goal.
Speaking of sandwiches, have you tried my Chicken Version of the Viral Doner Kebab? How about the my Baked Version of the Viral Cesar Sandwich? Both are healthier choices compared to the originals, so you should check them out!
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Why You’ll Love This Recipe
Fast and filling. Ready in minutes, but actually satisfying.
Fresh but melty. Warm tuna and gooey mozzarella balanced by tomato and greens.
Minimal ingredients. Nothing fancy, nothing extra.
Works for lunch or dinner. Add chips or a salad and you’re set.
Caprese Tuna Melt Video
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Ingredient Notes
Wrap: Acts as both the bread and the crunch once pressed. I used a high-protein wrap.
Tuna: A pantry staple that becomes comforting and savory when warmed.
Pesto: Replaces mayo with bold, herby flavor.
Mozzarella: Melts beautifully and keeps the wrap mild and creamy.
Tomato: Adds juiciness and freshness to balance the richness.
Spinach: Light, fresh, and wilts just enough when pressed.
Fresh basil: Brings that classic caprese flavor and makes the wrap taste bright and fresh instead of heavy.
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Mix the tuna with pesto until well combined.
Step 2: Layer spinach over the wrap.
Step 3: Spoon the tuna mixture on top.
Step 4: Add sliced tomato, mozzarella and basil.
Step 5: Fold the wrap tightly.
Step 6: Press until golden and melty.
Substitutions & Variations
No mozzarella? Use provolone or fontina.
No pesto? Mix tuna with olive oil and a squeeze of lemon.
Extra protein: Add a slice of prosciutto or turkey.
Low-carb: Turn this into an open-faced tuna melt on low-carb bread.
FAQ
Not if you press it properly — the heat crisps the outside and melts everything inside.
Absolutely. A skillet with a spatula or another pan on top works just fine.
Solid white albacore or oil-packed tuna both work well — just drain it thoroughly.
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⭐️ Recipe
Caprese Tuna Melt
Ingredients
- 1 large wrap or tortilla
- ⅓ cup fresh spinach
- 1 tomato sliced
- 1 tablespoon pesto
- 2 tablespoon chopped basil
- 3 slices fresh mozzarella
- ½ can tuna drained
- Balsamic Glaze optional
Instructions
Assemble the Wrap
- In a small bowl, mix the drained tuna with the pesto until evenly coated.½ can tuna, 1 tablespoon pesto
- Lay the wrap flat on a clean surface.1 large wrap or tortilla
- Layer the spinach over the center of the wrap.⅓ cup fresh spinach
- Spoon the pesto tuna evenly over the spinach.
- Top with sliced tomato, basil, and mozzarella.1 tomato, 3 slices fresh mozzarella, 2 tablespoon chopped basil
Press and Cook
- Fold the wrap tightly, tucking in the sides.
- Heat a panini press or skillet over medium heat.
- Press the wrap until the cheese is melted and the outside is golden and crisp, flipping once if using a skillet.
Serve
- Remove from heat, let rest briefly, then slice and serve warm with a drizzle of balsamic glaze.Balsamic Glaze
Notes
Storage & Reheating
- Best fresh: This is best eaten right away.
- Reheat: Reheat in a skillet or air fryer to re-crisp. Avoid the microwave.
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