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A close-up shot of a freshly prepared Spicy Tuna Avocado Wrap, sliced in half to reveal its vibrant ingredients.

Spicy Tuna Avocado Wrap

A vibrant and satisfying wrap featuring a creamy, spicy tuna salad, fresh avocado spread, and crisp vegetables, all rolled in a soft tortilla. Perfect for a quick lunch or light dinner.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Lunch, Main Course
Cuisine: Asian-inspired, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Spicy Tuna Salad
  • 2 cans Tuna 5 oz each, in water or oil, drained
  • 1/4 cup Mayonnaise full-fat or light
  • 1-2 tbsp Sriracha sauce adjust to taste
  • 1 tbsp Soy Sauce low sodium preferred
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Lime Juice freshly squeezed
  • 2 Green Onions thinly sliced
For the Avocado Spread
  • 2 Avocados ripe
  • 1 tbsp Lime Juice freshly squeezed
  • 1/4 tsp Salt or to taste
  • Pinch Black Pepper or to taste
For Assembling the Wraps
  • 4 large Flour Tortillas 10-12 inch
  • 2 cups Romaine Lettuce shredded
  • 1/2 English Cucumber thinly sliced into matchsticks
  • 1 large Carrot grated or thinly julienned

Equipment

  • Mixing bowl
  • Knife
  • Cutting board
  • Fork or potato masher

Method
 

Prepare the Spicy Tuna Salad
  1. Drain the canned tuna thoroughly. In a medium mixing bowl, flake the tuna with a fork.
  2. Add mayonnaise, sriracha, soy sauce, toasted sesame oil, and 1 tbsp lime juice to the tuna. Mix well until all ingredients are combined. Stir in the sliced green onions. Taste and adjust sriracha or lime juice as desired.
Prepare the Avocado Spread
  1. In a separate small bowl, scoop out the flesh of the ripe avocados. Add 1 tbsp lime juice, salt, and pepper.
  2. Mash the avocado with a fork until creamy but still slightly chunky.
Assemble the Wraps
  1. Lay one large flour tortilla flat on a clean surface. Spread about one-quarter of the avocado mixture evenly over the tortilla, leaving about a 1-inch border around the edges.
  2. Layer with one-quarter of the shredded romaine lettuce, followed by a portion of the spicy tuna salad.
  3. Arrange one-quarter of the cucumber matchsticks and grated carrots over the tuna.
  4. To wrap, fold in the sides of the tortilla tightly, then fold up the bottom edge and roll tightly from the bottom upwards, ensuring all fillings are tucked in.
  5. Cut each wrap in half diagonally, if desired, and serve immediately. Repeat with remaining ingredients for the other wraps.

Notes

For a lighter option, use light mayonnaise. You can also add a pinch of red pepper flakes to the tuna for extra heat. These wraps are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day. They are not suitable for freezing.