Why You’ll Love This Recipe

Spicy Tuna Crunchwraps are a bold and satisfying fusion of fresh sushi-inspired flavors and the crispy texture of a grilled wrap. Packed with spicy tuna, crunchy wonton or tortilla chips, creamy avocado, and tangy sauces, these wraps offer a flavorful twist on traditional sushi rolls—perfect for a quick lunch or an exciting dinner option that doesn’t require rolling sushi.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sushi-grade tunamayosriracha saucegreen onionssoy saucelime juicegarlic powderonion powdersaltflour tortillas (large burrito size)small corn tostadas or crispy tortilla chipsavocadoshredded lettucedishon mayonnaise (optional)furikake seasoning (optional)neutral oil for grilling

directions

Dice the tuna into small cubes and place in a bowl.

Add mayonnaise, sriracha, soy sauce, lime juice, garlic powder, onion powder, and a pinch of salt. Mix gently to coat the tuna evenly. Let it marinate while preparing other ingredients.

Lay a large flour tortilla flat on a clean surface.

In the center, layer shredded lettuce, sliced avocado, a scoop of the spicy tuna mixture, a drizzle of Kewpie mayo or more sriracha, and a sprinkle of furikake if using.

Top with a small round tostada or a few crunchy tortilla chips for the signature crunch.

Carefully fold the edges of the tortilla over the center to form a hexagon-shaped wrap, enclosing all the fillings.

Heat a lightly oiled skillet over medium heat and place the wrap seam-side down. Grill for 2-3 minutes per side or until golden brown and crispy.

Remove from heat, slice in half, and serve warm.

Servings and timing

This recipe yields 4 crunchwraps.
Preparation time: 15 minutes
Cooking time: 6-8 minutes
Total time: 20-25 minutes

Variations

Use cooked canned tuna instead of raw for a more accessible version.

Add thinly sliced cucumber or pickled carrots for extra crunch.

Swap spicy mayo with wasabi mayo for a different kick.

Use brown rice or quinoa as a base layer for a more filling wrap.

Make it vegetarian with spicy tofu or chickpeas.

storage/reheating

Best enjoyed fresh for the crunch factor.
If storing, wrap tightly and refrigerate for up to 1 day.
Reheat in a skillet or air fryer for a few minutes until crisp again. Avoid microwaving to maintain texture.

FAQs

Can I use regular tuna from a can?

Yes, just make sure to drain it well and adjust seasoning as needed.

Is it safe to eat raw tuna in this recipe?

As long as you’re using sushi-grade tuna, it’s safe to eat raw. Always buy from a reputable source.

Can I make this ahead of time?

You can prep the filling ahead, but assemble and grill just before serving to keep the crunch.

What kind of tortilla is best?

Large burrito-sized flour tortillas work best to fold and seal the wrap properly.

Can I bake instead of pan-frying?

Yes, brush with a little oil and bake at 400°F for 10-12 minutes, flipping halfway.

What’s the best dipping sauce?

Soy sauce mixed with a little rice vinegar or extra spicy mayo works great.

Is this recipe gluten-free?

Use gluten-free tortillas and tamari instead of soy sauce to make it gluten-free.

Conclusion

Spicy Tuna Crunchwraps combine the bold flavors of spicy tuna with the crispy, satisfying texture of a grilled wrap, making them an irresistible meal or snack. With endless ways to customize and a fast cooking time, this recipe brings the best of sushi and street food together in one crunchy bite.