Make the spicy tuna:
In a bowl, mix the drained tuna with mayo, sriracha, soy sauce, rice vinegar, sesame oil, garlic powder, onion powder, salt, and pepper. Stir until creamy and well combined.

Prep your fillings:
Slice avocado, cucumbers, green onions, and shred the lettuce and carrots.

Assemble the crunchwrap:
Lay a large flour tortilla flat. In the center, layer a few spoonfuls of spicy tuna, then top with shredded lettuce, carrots, cucumbers, avocado slices, and green onions. Add a small handful of crispy wontons or tortilla chips for crunch. Place a corn tortilla or tostada shell on top to keep everything in place.

Fold the wrap:
Carefully fold the edges of the large tortilla over the filling in a circular motion, creating pleats as you go to form a sealed wrap.

Cook the crunchwrap:
Heat a non-stick skillet over medium heat. Spray with a little cooking oil. Place the wrap seam-side down and cook for 2–3 minutes until golden brown. Flip and cook the other side until crisp.

Serve:
Slice in half and serve hot with extra sriracha, soy sauce, or a drizzle of spicy mayo if you like.