Tuna Salad Wrap
A bright, crunchy tuna salad with avocado and matchstick vegetables wrapped in a large tortilla.
Servings: 4 servings
Ingredients
- 2 5-ounce cans tuna (preferably packed in olive oil) drained and flaked
- 1/3 cup mayonnaise preferably Hellmann’s/Best Foods
- 2.5 teaspoons Sriracha
- 2 limes zest and juice; yields about 1/2 teaspoon zest and 2 1/2 tablespoons juice
- 1 teaspoon granulated sugar
- 1 large ripe avocado thinly sliced
- 1 cup matchstick carrots
- 2 to 3 Persian or salad cucumbers cut into matchsticks to make about 1 cup
- 1 cup matchstick red bell pepper about 1 pepper
- cilantro optional, to taste
- 4 large tortillas
- salt and pepper to taste (about a heaping 1/4 teaspoon salt and 1/8 teaspoon pepper in the tuna, plus more for finishing)
Instructions
- Thinly slice the avocado, cut the cucumber into matchsticks, and thinly slice the red pepper; set aside the carrots if not already matchsticked.
- Thoroughly drain the tuna, then flake it with a fork into a large bowl.
- Zest and juice the limes to obtain about 1/2 teaspoon zest and 2 1/2 tablespoons juice; add both to the bowl with the tuna.
- Add the mayonnaise, Sriracha, and granulated sugar to the tuna; season with salt and pepper (about a heaping 1/4 teaspoon salt and 1/8 teaspoon pepper) and gently stir until combined.
- Lay out the tortillas and divide the tuna mixture evenly among the 4 tortillas.
- Top each portion of tuna with sliced avocado, matchstick carrots, cucumber, red pepper, and cilantro if using; finish with additional salt and pepper and a drizzle of fresh lime juice if desired.
- Roll each tortilla tightly to form a wrap and serve immediately.
Equipment
- Large Bowl
- Can opener
- Knife
- Cutting Board
- Fork
Notes
- These wraps are best eaten immediately to avoid sogginess.
- Keep components separate if making ahead.
- Adjust Sriracha to control heat.
- Use tuna packed in olive oil for richer flavor.