Spicy Cucumber Crunch Tuna Salad Wraps

Serves 4 · 20 min prep

Ingredients

• 3 (5 oz) cans canned solid white tuna in water, drained
• 1 large English cucumber, finely diced
• 2 celery stalks, finely diced
• 3 green onions, thinly sliced
• 1/3 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 1–2 Tbsp sriracha or chili crisp
• 2 Tbsp fresh lime juice
• 1 Tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 Tbsp everything bagel seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 large flour tortillas or lavash
• 8 butter lettuce leaves
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves

Instructions

1. 1Drain the tuna thoroughly and flake it into a large mixing bowl with a fork, breaking up any large chunks so the texture is even.
2. 2Finely dice the English cucumber and celery into 1/4-inch pieces; thinly slice the green onions. Pat the cucumber dry with a paper towel if it looks watery so the salad stays crunchy.
3. 3Add the cucumber, celery, and green onions to the tuna. In a small bowl, whisk together the mayonnaise, Greek yogurt, sriracha (start with 1 Tbsp), lime juice, rice vinegar, sesame oil, everything bagel seasoning, salt, and pepper until smooth.
4. 4Pour the dressing over the tuna mixture and fold gently until everything is evenly coated. Taste and add more sriracha or salt if you want extra heat or seasoning. Chill the salad 10 minutes if you have time so the flavors meld.
5. 5Warm the tortillas for 10–15 seconds in the microwave or in a dry skillet over medium heat so they become pliable and won’t crack when rolled.
6. 6Lay each tortilla flat and place butter lettuce leaves down the center. Spoon tuna salad in a horizontal line over the lettuce.
7. 7Top with avocado slices and a few cilantro leaves. Fold in the sides of the tortilla, then roll tightly from the bottom up like a burrito, tucking as you go.
8. 8Slice each wrap in half on a slight diagonal. Serve immediately, or wrap tightly in parchment and refrigerate up to 4 hours for a work-friendly pack. The cucumber stays crisp and the heat from the sriracha keeps it lively.