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
Tuna Salad Wrap
This quick and easy Tuna Salad Wrap combines creamy Sriracha tuna with crunchy veggies in a tortilla for a protein-packed meal that’s ready in no time!
Equipment
- Large bowl
Ingredients
- 2 (5-ounce) cans tuna preferably packed in olive oil
- 1/3 cup mayo I love Hellman’s/Best Foods
- 2-1/2 teaspoons Sriracha sauce
- 2 limes
- 1 teaspoon granulated sugar
- 1 large ripe avocado thinly sliced
- 1 cup matchstick carrots
- 1 cup matchstick cut cucumber 2 to 3 Persian/salad cucumbers
- 1 cup matchstick cut red pepper 1 pepper
- Handful of cilantro optional
- 4 large tortillas
- Salt and pepper
Instructions
- Thinly slice the avocado, cut the cucumber into matchsticks, and thinly slice the red pepper.
- Thoroughly drain the tuna. Flake with a fork and place in a large bowl. Zest and juice lime to get 1/2 teaspoon zest and 2 and 1/2 tablespoons juice. Add to bowl with mayo, Sriracha, and sugar. Add salt and pepper to taste (I add a heaping 1/4 teaspoon salt and 1/8 teaspoon pepper) and gently stir to combine. Set aside.
- Lay out 4 tortillas. Divide tuna mixture evenly among tortillas. Top the tuna with even amounts 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.
- Roll up tightly and enjoy immediately. (Do not make these in advance; the tuna will get the tortilla soggy.)
Recipe Notes
Storage: Once assembled, these don't store well. Keep the components separate in the fridge for up to 3 days.
Nutrition
Serving: 1serving | 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
What a great idea! Thanks for sharing Kat 🙂
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.
I’m so happy these were a hit and make the list to be made again 🙂 Thanks for the comment Sarah!