Tuna Salad Wrap
This quick and easy Tuna Salad Wrap combines creamy Sriracha tuna with crunchy veggies in a tortilla for a protein-packed meal that’s ready in no time!
Servings: 4 large wraps
Cost: $8.92
Equipment
Ingredients
- 2 (5-ounce) cans tuna preferably packed in olive oil
- 1/3 cup mayo I love Hellman’s/Best Foods
- 2-1/2 teaspoons Sriracha sauce
- 2 limes
- 1 teaspoon granulated sugar
- 1 large ripe avocado thinly sliced
- 1 cup matchstick carrots
- 1 cup matchstick cut cucumber 2 to 3 Persian/salad cucumbers
- 1 cup matchstick cut red pepper 1 pepper
- Handful of cilantro optional
- 4 large tortillas
- Salt and pepper
Instructions
- Thinly slice the avocado, cut the cucumber into matchsticks, and thinly slice the red pepper.
- Thoroughly drain the tuna. Flake with a fork and place in a large bowl. Zest and juice lime to get 1/2 teaspoon zest and 2 and 1/2 tablespoons juice. Add to bowl with mayo, Sriracha, and sugar. Add salt and pepper to taste (I add a heaping 1/4 teaspoon salt and 1/8 teaspoon pepper) and gently stir to combine. Set aside.
- Lay out 4 tortillas. Divide tuna mixture evenly among tortillas. Top the tuna with even amounts avocado, carrots, cucumber, red pepper, and if desired, a few sprigs of cilantro. Top each with a generous sprinkle of salt and pepper (or to taste) and another drizzle of fresh lime juice, if desired.
- Roll up tightly and enjoy immediately. (Do not make these in advance; the tuna will get the tortilla soggy.)
Notes
Storage: Once assembled, these don't store well. Keep the components separate in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 501kcal | Carbohydrates: 32g | Protein: 26g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 711mg | Potassium: 846mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11941IU | Vitamin C: 88mg | Calcium: 82mg | Iron: 3mg