Tuna Salad Wrap

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A quick, easy, and nutritious Tuna Salad Wrap with creamy-Sriracha tuna and lots of crunchy veggies all wrapped in a tortilla makes a filling, protein-packed meal that whips together in a jiffy!

We love using canned tuna in simple recipes; try this Tuna StackTuna-White Bean Salad, or Tuna Pasta next!

View of Tuna Salad Wrap, cut in half to show the filling.

Tuna Salad Wrap

Canned tuna is one of our frequent, go-to lunch staples. This Avocado Tuna Salad gets made all the time in my home; we love piling it on toasted bread, in a big croissant, or on pieces of butter leaf lettuce. I don’t think I could ever get sick of tuna salad, but these tuna salad wraps are quickly becoming another favorite. 

These wraps take an Asian-inspired twist on your typical tuna salad with a Sriracha-mayo sauce and lots of crunchy, fresh veggies.

Overhead view of the fresh add-ins for Tuna Salad Wraps: red bell pepper, carrot, cucumber, cilantro and avocado.

How to Make a Tuna Salad Wrap

  • Thoroughly drain canned tuna and then toss in a slightly spicy (but not spicy enough to deter my 3-year-old) Sriracha-mayo and lime sauce; place on a tortilla.
  • That creamy tuna is topped high with plenty of veggies — carrots, red pepper, cucumber, avocado, and cilantro. The crunchy veggies are the perfect complement to the creamy tuna.
  • And that’s it! Roll it up tightly and enjoy promptly!

Tuna Salad Wrap Ingredient Tips

  • Use canned tuna packed in olive oil for the best flavor. My personal favorite is Genova’s® albacore tuna. Tuna packed in olive oil is richer and has a fresher flavor.
  • Fully ripe avocados make all the difference in these wraps. To tell if an avocado is ripe, press gently around (not on) the stem and if it gives, the avocado is ripe. (The “give” should feel like pressing the tip of your nose.) No part of the avocado should be mushy to the touch–this means it’s overripe.
  • I recommend Persian (sometimes labeled as mini salad cucumbers) or English cucumbers. These cucumbers are nearly seedless and very crisp (instead of watery). They have a sweet, mild flavor and a great crunch. Regular cucumbers will quickly water down the Tuna Salad Wrap.

Process shots: combine tuna with the Sriracha sauce ingredients; mix gently.

Recipe Tips

  • Get creative! If there’s a veggie (or two) you don’t like, compensate by using extra of the other veggies you do enjoy.
  • Add Sriracha slowly. While the mayo and lime tame the Sriracha quite a bit, you may want to start with less and gradually add more. Just keep in mind a lot of the flavor of the tuna relies on the Sriracha. Also note that when the creamy tuna is combined with all the raw veggies and the tortilla, it is less spicy than when you taste it straight from the bowl.
  • Season generously. With all the raw veggies, you may need more salt than you think. If the wrap seems under-seasoned as you’re eating it, quickly unroll it, add a few pinches of salt, roll it back up, and enjoy!
  • Enjoy promptly. Tuna Salad Wraps don’t sit well once they’re rolled up in the tortilla. The creamy tuna can make the tortilla soggy if it sits for even a few minutes.

Process shots: add tuna to the tortilla; add avocado, carrots, pepper, cucumber, cilantro, salt and pepper.

QUICK TIP

Using a microplane (like this one) and a citrus reamer or this citrus juicer make getting lime zest and juice quick and easy!

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Tuna Salad Wrap

5 from 4 votes
A quick, easy, and nutritious Tuna Salad Wrap with creamy-Sriracha tuna and lots of crunchy veggies all wrapped in a tortilla makes a filling, protein-packed meal that whips together in a jiffy!
Print Recipe

Tuna Salad Wrap

5 from 4 votes
A quick, easy, and nutritious Tuna Salad Wrap with creamy-Sriracha tuna and lots of crunchy veggies all wrapped in a tortilla makes a filling, protein-packed meal that whips together in a jiffy!
Course lunch, Main Course, Sandwich
Cuisine American
Keyword Tuna Salad Wrap
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 large wraps
Calories 501kcal
Author Chelsea

Ingredients

  • 2 cans (5 oz.; 142g each) tuna (preferably packed in olive oil)
  • 1/3 cup (66g) regular mayonnaise (we love Hellman's/Best Foods)
  • 2 and 1/2 teaspoons (14g) Sriracha sauce
  • 1-2 regular lime(s) (1/2 teaspoon zest, 2 and 1/2 tablespoons juice)
  • 1 teaspoon white sugar
  • 1 large ripe avocado, thinly sliced
  • 1 cup (75g) matchstick carrots
  • 1 cup (118g) matchstick cut cucumber (2-3 Persian/salad cucumbers)
  • 1 cup (105g) matchstick cut red pepper (1 pepper)
  • Optional: handful of cilantro
  • 4 large tortillas
  • Fine sea salt and pepper, fresh lime

Instructions

  • VEGGIE PREP: Thinly slice the avocado, cut the cucumber into matchsticks, thinly slice the red pepper.
  • TUNA: Thoroughly drain the tuna. Flake with a fork and place in a large bowl. Add in the mayo, Sriracha, lime zest, lime juice, and white sugar. Add in a pinch of salt and pepper to taste (I add a heaping 1/4 teaspoon fine salt and 1/8 teaspoon pepper) and gently stir to combine. Once combined, set aside.
  • ASSEMBLY: Lay out 4 tortillas. Divide the tuna mixture evenly among the tortillas. Top the tuna with even amounts of avocado, carrots, cucumber, red pepper, and if desired, a few sprigs of cilantro. Top each with a generous sprinkle of salt and pepper (or to taste) and another drizzle of fresh lime juice, if desired.
  • ENJOY: Roll up tightly and enjoy immediately. (Do not make these in advance; the tuna will get the tortilla soggy.)

Nutrition Facts

Calories: 501kcal | Carbohydrates: 32g | Protein: 26g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 711mg | Potassium: 846mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11941IU | Vitamin C: 88mg | Calcium: 82mg | Iron: 3mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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4 Comments

  1. 5 stars
    Made these and they were wonderful! My husband says that they are definitely a “make-again” meal as they were fun, tasty, and healthy. I used half the amount of suggested sriracha, afraid that it would be too spicy for us, but I think next time I will try the full suggested amount as halving it didn’t make it spicy at all.

    1. I’m so happy these were a hit and make the list to be made again 🙂 Thanks for the comment Sarah!

  2. 5 stars
    I made these as lettuce wraps 😍 and they were amazing! Didn’t have Sriracha on hand so I just used good ol Texas Pete in the tuna mixture.

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