Skillet-Charred Elote Tuna Salad Wraps

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 2 (5-oz) cans canned solid white tuna in water
• 2 large ears fresh sweet corn
• 1/3 cup mayonnaise
• 1/3 cup crumbled cotija cheese
• 2 limes fresh lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/3 cup chopped fresh cilantro
• 1 small jalapeño
• 4 large flour tortillas
• 8 butter lettuce leaves
• 1 ripe avocado
• 3/4 tsp kosher salt

Instructions

1. 1Shuck the corn and place the ears directly in a dry 12-inch cast-iron skillet over medium-high heat; rotate every 90 seconds until kernels are deeply charred in spots, about 6–8 minutes total.
2. 2Cool the ears briefly, then slice the kernels into a medium bowl, scraping the cobs to catch the sweet milk.
3. 3Drain the tuna thoroughly and flake it into the bowl with the charred corn.
4. 4Stir in the mayonnaise, crumbled cotija, juice and zest of both limes, chili powder, smoked paprika, chopped cilantro, and finely minced jalapeño until everything is creamy and evenly coated.
5. 5Taste and season with salt; the mixture should taste bright, smoky, and lightly spicy like classic elote.
6. 6Warm the flour tortillas one at a time in a dry skillet for 20–30 seconds per side until pliable and lightly toasted.
7. 7Lay two butter lettuce leaves down the center of each tortilla, then spoon a generous portion of the elote tuna salad on top.
8. 8Add thin avocado slices, fold in the sides, and roll tightly into secure wraps.
9. 9Slice each wrap in half on the diagonal if packing for work, or serve whole with extra lime wedges and a dusting of chili powder.
10. 10These hold well for several hours refrigerated; keep any leftover salad separate from tortillas for next-day lunches.