10-Minute Spicy Tuna Wrap
A quick, protein-rich wrap packed with tuna, avocado, fresh vegetables, and a hint of heat from Sriracha—a satisfying, fiber-rich meal ready in minutes.
Equipment
- 1 Mixing Bowl
- 1 Chef’s knife
- 1 Cutting board
- 1 wooden spoon
- 1 Non-Stick Skillet (optional)
Ingredients
- 5 oz tuna canned in water or oil
- 2 tbsp mayonnaise
- 1 avocado sliced
- 1 tbsp Sriracha sauce
- ½ tsp roasted red pepper flakes
- ¼ tsp salt
- ½ cup red bell pepper thinly sliced
- 1 cup lettuce chopped
- 1 tsp lemon juice
- 2 large flour tortillas
Instructions
- Prepare the Tuna: Start by opening your can of tuna and draining any excess liquid thoroughly. Place the tuna in a medium mixing bowl and use a fork to flake it into small, even chunks. This ensures that every bite of your wrap has a consistent texture and makes it easier to mix with the other ingredients. Set the flaked tuna aside while you prep the vegetables.
- Slice the Vegetables: Wash the red bell pepper and lettuce thoroughly. Thinly slice the red bell pepper into fine strips to add crunch and vibrant color to your wrap. Chop the lettuce into small, bite-sized pieces so that it integrates easily with the other filling ingredients. Carefully slice the avocado into thin, even slices—ripe avocado will add creaminess and a rich, buttery flavor that balances the spice.
- Mix the Spicy Tuna Filling: In your mixing bowl with the flaked tuna, add the mayonnaise, Sriracha sauce, roasted red pepper flakes, salt, and lemon juice. Gently fold the ingredients together using a wooden spoon or spatula, ensuring the tuna and seasonings are fully combined without mashing the avocado. Taste the mixture and adjust the seasoning if needed—add a little more Sriracha for heat or a pinch more salt for flavor balance.
- Assemble the Wraps: Lay out the flour tortillas flat on a clean surface. Place half of the tuna filling onto one side of each tortilla, leaving about two inches of space from the edge to allow for easy rolling. Evenly distribute the avocado slices, red pepper strips, and chopped lettuce over the tuna mixture.
- Roll the Wraps: Starting at the edge closest to the filling, gently fold the tortilla over the ingredients. Tuck in the sides slightly as you roll to ensure nothing spills out, creating a tight, compact wrap. Press lightly along the seam to secure the filling. Repeat for the second tortilla.
- Serve Immediately: Once rolled, cut the wraps in half diagonally for a visually appealing presentation. Serve immediately while fresh to enjoy the creamy avocado, crisp vegetables, and spicy tuna combination at its best. Optionally, you can pair it with a small side salad or a handful of whole-grain chips for a complete meal.
- Optional Warming Step: If you prefer a warm wrap, heat a non-stick skillet over medium heat. Place the rolled wrap seam-side down and warm for 1–2 minutes per side. This slightly toasts the tortilla while keeping the filling creamy and flavorful. Serve immediately after heating for the best texture.
Notes
- Use ripe but firm avocado for creamy texture without mushiness.
- Adjust Sriracha or red pepper flakes to your preferred spice level.
- Flake tuna gently to maintain texture; avoid over-mixing.
- Freshly squeezed lemon juice brightens flavors and prevents avocado browning.
- For meal prep, store filling and wraps separately to keep tortillas from getting soggy.
- Optional warming step enhances flavor but isn’t necessary for a fresh, crisp wrap.
