Spicy Tuna Crunch Wraps with Avocado and Spicy Mayo

Serves 4 · 18 min prep · 5 min cook

Ingredients

• 3 (5-oz) cans canned solid white tuna in water, drained
• 1/3 cup mayonnaise
• 1.5 tbsp sriracha
• 1.5 tbsp fresh lime juice
• 1 tsp soy sauce
• 2 celery stalks, finely diced
• 3 scallions, thinly sliced
• 4 large flour tortillas (10-inch)
• 1 large ripe avocado, sliced
• 1 cup English cucumber, matchstick-cut
• 1.5 cups shredded purple cabbage
• 1/2 cup fresh cilantro leaves
• 2 tsp everything bagel seasoning

Instructions

1. 1In a medium bowl flake the drained tuna with a fork until no large chunks remain. Add mayonnaise, sriracha, lime juice, and soy sauce; stir until creamy and evenly pink-orange.
2. 2Fold in diced celery and most of the sliced scallions. Taste and add another splash of lime or pinch of salt if needed. The mixture should be bright and spicy but not watery.
3. 3Warm each tortilla in a dry skillet over medium heat for 15–20 seconds per side until soft and pliable, or microwave stacked between damp paper towels for 20 seconds.
4. 4Lay a warm tortilla flat. Spread a quarter of the spicy tuna mixture in a horizontal strip just below the center, leaving a 1.5-inch border on the sides.
5. 5Layer avocado slices over the tuna, then add matchstick cucumber, shredded purple cabbage, and a few cilantro leaves. Sprinkle lightly with everything bagel seasoning.
6. 6Fold the bottom edge of the tortilla up over the filling, then fold in both sides snugly. Roll upward tightly like a burrito, tucking as you go so the wrap holds together.
7. 7Optional crisp finish: place the seam-side-down wrap in a dry nonstick skillet over medium heat and toast 1–2 minutes per side until golden spots appear and the exterior firms up.
8. 8Slice each wrap in half on a sharp diagonal. Serve immediately or wrap tightly in parchment for desk lunches—the cabbage and cucumber keep everything crunchy for hours.