Description
These Spicy Tuna Crunchwraps are a delicious fusion of creamy, tangy, and crunchy textures packed into a warm, grilled flour tortilla. Filled with a flavorful spicy tuna mixture, fresh veggies, and melted cheese, these handheld wraps make for a perfect quick and satisfying meal or snack for four servings.
Ingredients
Scale
Spicy Tuna Filling
- 2 cans (5 oz each) tuna in water, drained
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce (adjust to taste)
- 1 tsp soy sauce
- ½ tsp sesame oil (optional)
- 1 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp ground ginger (optional)
- 2 tbsp green onions, chopped (optional)
Crunchwrap Assembly
- 1 small cucumber, thinly sliced
- 1 small avocado, sliced
- ½ cup shredded lettuce
- ¼ cup shredded carrots
- 4 large flour tortillas
- 4 small tostada shells (or crispy tortilla chips)
- 1 cup shredded cheddar or Mexican blend cheese
- 1 tbsp olive oil or butter (for grilling)
Instructions
- Prepare the spicy tuna filling: In a bowl, combine the drained tuna, mayonnaise, sriracha sauce, soy sauce, sesame oil, lime juice, garlic powder, and ground ginger if using. Stir well until the mixture is fully combined.
- Add green onions: Stir in the chopped green onions and set the mixture aside to let the flavors meld.
- Lay out tortillas: Place a large flour tortilla flat on your work surface, ready for assembly.
- Spread the tuna mixture: Spoon a small amount of the spicy tuna mixture into the center of the tortilla, spreading it slightly but leaving space around the edges.
- Add fresh veggies: Top the tuna with a few slices of cucumber, avocado, shredded lettuce, and shredded carrots for crunch and freshness.
- Add crunchy layer: Place a small tostada shell or a handful of crispy tortilla chips directly on top of the filling to provide a satisfying crunch.
- Top with cheese: Sprinkle shredded cheddar or Mexican blend cheese evenly over the crunchy layer.
- Fold the tortilla: Carefully fold the edges of the tortilla towards the center to create a hexagonal shape, tucking in the sides tightly so all fillings are enclosed securely.
- Heat skillet: Heat a large skillet or grill pan over medium heat and brush it with olive oil or melted butter to prevent sticking and promote browning.
- Grill the crunchwrap: Place the assembled crunchwrap seam side down on the skillet. Cook for 2-3 minutes until golden brown, then carefully flip and grill the other side for another 2-3 minutes until the cheese melts and the tortilla turns crispy.
- Press gently: Use a spatula to press down lightly during grilling to keep the crunchwrap sealed and compact.
- Serve: Remove the crunchwrap from the skillet and let it cool for a minute or two. Cut into halves or quarters and serve with extra sriracha sauce or your favorite dipping sauce.
Notes
- Adjust the sriracha quantity to your preferred spice level.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- If tostada shells aren’t available, use crispy tortilla chips for crunch.
- Optional ingredients like sesame oil and ground ginger add depth of flavor but can be omitted.
- Use a non-stick skillet or a well-oiled grill pan to avoid sticking while grilling.
- Consume immediately for the best texture; leftovers can be reheated in a skillet.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion, Mexican-inspired
