Spicy Tuna Crunch Wraps

Inspired by the spicy tuna rolls that jumped from sushi bars into everyday lunch culture, these wraps fold sriracha-kissed tuna with cool cucumber and avocado. Crispy wonton strips add the signature crunch that makes every bite satisfying.

Serves 4 · 18 min prep · 2 min cook

Estimate for one serving

• 475 cal
• 32g protein
• 38g carbs
• 22g fat
• 5g fiber

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Ingredients

• 3 cans (5 oz each) canned solid white tuna in water
• 1/3 cup mayonnaise
• 1 1/2 Tbsp sriracha
• 1 Tbsp rice vinegar
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 English cucumber
• 1 large ripe avocado
• 1 1/2 cups shredded purple cabbage
• 3 scallions
• 4 large flour tortillas (10-inch)
• 1 cup crispy wonton strips or crushed tortilla chips
• 1/2 cup fresh cilantro leaves
• 1 lime
• 1/2 tsp kosher salt

Instructions

1. 1Drain tuna thoroughly and flake into a medium bowl. Add mayonnaise, sriracha, rice vinegar, soy sauce, sesame oil, and salt; mix until creamy and evenly spicy.
2. 2Halve the cucumber lengthwise, scoop out seeds with a spoon, and cut into thin half-moons. Thinly slice scallions and roughly chop cilantro.
3. 3Pit and slice the avocado; squeeze half the lime over the slices and sprinkle with salt to prevent browning.
4. 4Warm tortillas one at a time in a dry skillet over medium heat for 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 30 seconds.
5. 5Lay each tortilla flat. Spread a generous quarter of the spicy tuna mixture down the center, leaving a 2-inch border.
6. 6Top tuna with shredded cabbage, cucumber slices, avocado, scallions, cilantro, and crispy wonton strips for crunch.
7. 7Squeeze remaining lime over the fillings. Fold in the sides of the tortilla, then roll tightly from the bottom like a burrito, tucking as you go.
8. 8Slice each wrap in half on a slight diagonal if desired. Serve immediately or wrap tightly in parchment and foil for work lunches—they hold well for 4–5 hours chilled.