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 20minutes
Total Time 20minutes
Servings 4large wraps
Calories 501kcal
Author Chelsea
Ingredients
2cans (5 oz.; 142g each)tuna (preferably packed in olive oil)
1/3cup (66g)regular mayonnaise(we love Hellman's/Best Foods)
2 and 1/2teaspoons (14g)Sriracha sauce
1-2regularlime(s)(1/2 teaspoon zest, 2 and 1/2 tablespoons juice)
VEGGIEPREP: 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.)