Recipe: Tuna Melt Crunchwrap

Put a backcountry spin on a fast food cult favorite.

Makes 2 servings

  • 2 pouches tuna
  • 1/2 cup mayo (or 8 single-serve packets)
  • 2 Tbsp chopped pepperoncini
  • Salt to taste
  • Pepper to taste
  • 4 flour tortillas
  • 1 cup shredded cheddar cheese
  • 1 Tbsp olive oil

At Home: 

  1. Pack all ingredients in separate, leak-proof containers.

In Camp:

  1. Combine tuna, mayo, pepperoncini, salt, and pepper.
  2. Place a tortilla flat on a plate and spoon half of tuna mixture onto the center. Sprinkle half of cheese on top.
  3. Trim a second tortilla into a smaller circle (about half the diameter—eat the scraps); place it on top of tuna and cheese.
  4. Tightly fold the edges of the bottom tortilla over the top tortilla to create a hexagon and fully encase the tuna mixture.
  5. Heat oil in a skillet and place wrap seam-side down. Cook until the underside is golden-brown, then flip and cook for an additional 2 to 4 minutes.
  6. Make second wrap with remaining ingredients.

CALORIES 991 | PROTEIN 40 g | WEIGHT 12 oz.