Home > Lunch > Tuna Salad Wrap Tuna Salad Wrap January 27, 2020 | 4 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 Stack, Tuna-White Bean Salad, or Tuna Pasta next! 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. 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. 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. 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! More seafood recipes One Pan Baked Fish and Chips Shrimp Couscous with an herb sauce Fish Tacos robustly seasoned and flaky fish! Shrimp Tacos with a cilantro-lime sauce One Skillet Creamy Tuna Pasta with peas FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Tuna Salad Wrap 5 from 3 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Tuna Salad Wrap 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 Ingredients2 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 sauce1-2 regular lime(s) (1/2 teaspoon zest, 2 and 1/2 tablespoons juice)1 teaspoon white sugar1 large ripe avocado, thinly sliced1 cup (75g) matchstick carrots1 cup (118g) matchstick cut cucumber (2-3 Persian/salad cucumbers)1 cup (105g) matchstick cut red pepper (1 pepper)Optional: handful of cilantro4 large tortillasFine sea salt and pepper, fresh lime InstructionsVEGGIE 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 FactsCalories: 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 DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! 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