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,ย Tuna-White Bean Salad, orย Tuna Pasta next!
Tuna Salad Wrap
Canned tuna is one of our frequent, go-to lunch staples. This Avocado Tuna Salad gets madeย 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 donโt think I could ever get sick of tuna salad, but these tuna salad wraps are quickly becoming another favorite.ย
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 โ carrots, red pepper, cucumber, avocado, and cilantro. The crunchy veggies are the perfect complement to the creamy tuna.
- And thatโs it! Roll it up tightly and enjoy promptly!
Tuna Salad Wrap Ingredient Tips
- Use canned tuna packed in olive oilย for the best flavor.ย My personal favorite is Genovaโsยฎ 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 gentlyย around (not on) the stem and if it gives, the avocado is ripe. (The โgiveโ should feel like pressing the tip of your nose.) No part of the avocado should be mushy to the touchโthis means itโs overripe.
- I recommendย Persian (sometimes labeled as mini salad cucumbers) or Englishย 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 thereโs a veggie (or two) you donโt 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 youโre eating it, quickly unroll it, add a few pinches of salt, roll it back up, and enjoy!
- Enjoy promptly. Tuna Salad Wraps donโt sit well once theyโre 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 thisย citrus juicer make getting lime zest and juice quick and easy!
More seafood recipes
- One Pan Baked Fish and Chips
- Shrimp Couscousย with an herb sauce
- Fish Tacosย robustly seasoned and flaky fish!
- Shrimp Tacosย 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 thatโs ready in no time!
Equipment
Ingredients
- 2 (5-ounce) cans tuna preferably packed in olive oil
- 1/3 cup mayo I love Hellmanโs/Best Foods
- 2-1/2 teaspoons Sriracha
- 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
- Cilantro optional
- 4 large tortillas
- Salt and pepper
Instructionsย
- 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.)
Final step! Please let us know how it was by leaving a review.
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 ๐ and they were amazing! Didnโt have Sriracha on hand so I just used good ol Texas Pete in the tuna mixture.
What a great idea! Thanks for sharing Kat ๐
Made these and they were wonderful! My husband says that they are definitely a โmake-againโ 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 didnโt make it spicy at all.
Iโm so happy these were a hit and make the list to be made again ๐ Thanks for the comment Sarah!