Description
Spicy Tuna Crunchwraps combine a zesty, flavorful tuna mixture with fresh veggies, a creamy sauce, and a satisfying crunch. Wrapped in a warm tortilla and grilled to golden perfection, these wraps are a handheld delight that’s perfect for any meal. It’s a quick, healthy, and fun dish that’s sure to please!
Ingredients
For the Spicy Tuna Filling:
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2 cans (5 oz each) tuna in water or oil, drained
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2 tablespoons mayonnaise
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1 tablespoon sriracha (or more for extra heat)
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1 tablespoon Dijon mustard
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1 teaspoon soy sauce
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1/4 teaspoon garlic powder
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1/4 teaspoon onion powder
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Salt and pepper, to taste
For the Wraps:
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4 large flour tortillas
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1 cup shredded lettuce
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1/4 cup diced cucumber
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1/4 cup shredded carrots
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1/2 cup shredded cheese (cheddar, mozzarella, or your choice)
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1/4 cup tortilla chips, crushed (for crunch)
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1/4 cup sour cream (optional, for extra creaminess)
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1 tablespoon olive oil (for grilling)
Instructions
Make the Spicy Tuna Filling:
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Prepare the tuna mixture: In a medium bowl, combine the drained tuna, mayonnaise, sriracha, Dijon mustard, soy sauce, garlic powder, onion powder, and a pinch of salt and pepper. Stir until the tuna is well coated with the spicy sauce.
Assemble the Crunchwraps:
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Prepare the tortillas: Warm the flour tortillas in the microwave or on a dry skillet for 20-30 seconds, just to make them more pliable.
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Layer the ingredients: On the center of each tortilla, add a generous amount of the spicy tuna filling. Then layer on the shredded lettuce, diced cucumber, shredded carrots, cheese, and crushed tortilla chips.
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Fold the tortilla: Carefully fold in the edges of the tortilla, creating pleats, to form a hexagonal shape that fully encases the filling.
Grill the Crunchwraps:
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Cook the wraps: Heat a large skillet or griddle over medium heat and add a tablespoon of olive oil. Place the folded crunchwrap seam-side down in the skillet and cook for 3-4 minutes until the bottom is golden brown and crispy.
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Flip and crisp: Flip the crunchwrap over and cook for another 2-3 minutes, pressing down gently with a spatula, until both sides are crispy and the cheese is melted inside.
Serve:
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Serve hot: Once both sides are golden and crispy, remove the crunchwraps from the skillet. Slice them in half and serve with a dollop of sour cream (optional) for dipping.
Notes
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Adjust the amount of sriracha depending on your spice preference. You can also add a little more soy sauce or lime juice for extra flavor.
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If you want to make this recipe even quicker, use pre-cooked canned tuna or skip the grilling step and enjoy it as a cold wrap.
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You can customize the veggies to your liking – add some diced avocado or even a few jalapeño slices for extra heat.