Spicy Tuna Mayo Wrap Recipe

This spicy tuna mayo wrap is a quick, flavorful meal that feels like a sushi roll turned into a handheld lunch. Creamy tuna is mixed with tangy mayo, a kick of sriracha, a squeeze of lemon, and a hint of soy for depth. Crisp lettuce, cool cucumber, and buttery avocado add crunch and richness, all tucked inside a soft tortilla. It’s perfect for busy weekdays, meal prep, or a light dinner that still feels satisfying. You can easily adjust the heat level, making it family-friendly or extra fiery for spice lovers.

This wrap is ideal for packed lunches, picnics, or a quick no-fuss dinner. Serve it with a simple green salad, a handful of chips, or some crunchy veggie sticks. You can swap the tortilla for a whole wheat wrap or a lettuce leaf for a lighter, low-carb version. Add shredded carrots, sweetcorn, or extra avocado to bulk it up. The tuna filling keeps well, so you can prep it in advance and assemble the wraps just before serving for the freshest texture.

Ingredients

To make these wraps, you’ll combine a creamy, spicy tuna filling with fresh, crunchy vegetables and soft tortillas. Everything is simple and pantry-friendly, with a few options to customize.

• Canned tuna in water, drained – 2 x 160 g cans (about 2 cups flaked)
• Mayonnaise – 4 tablespoons
• Greek yogurt (optional, for lightening) – 2 tablespoons
• Sriracha or other hot chili sauce – 1½–2 tablespoons (to taste)
• Lemon juice – 1 tablespoon
• Soy sauce – 1 teaspoon (optional, for extra umami)
• Garlic powder – ½ teaspoon
• Salt – ¼ teaspoon (adjust to taste)
• Black pepper – ¼ teaspoon
• Finely chopped spring onion or red onion – 2 tablespoons
• Sweetcorn kernels (optional) – ¼ cup
• Large flour tortillas or wraps – 4 (25–28 cm)
• Iceberg or romaine lettuce, shredded – 1½ cups
• Cucumber, cut into thin sticks – ½ cup
• Avocado, sliced – 1 medium
• Sesame seeds (optional, for garnish) – 1 teaspoon

Servings

This recipe makes about 4 generously filled wraps. Each wrap is ideal as a light main meal for one adult, or you can cut them into halves or thirds to serve 3–4 people as a snack, lunchbox option, or party platter.

How to Make It

Make the spicy tuna mayo

In a medium bowl, add the drained tuna, mayonnaise, Greek yogurt (if using), sriracha, lemon juice, soy sauce, garlic powder, salt, and black pepper. Mix with a fork until everything is well combined and the tuna is evenly coated.

Fold in the extras

Add the chopped spring onion and sweetcorn (if using) to the bowl. Gently fold them into the tuna mixture. Taste and adjust seasoning, adding more sriracha, lemon, or salt as needed.

Prepare the wraps and veggies

Lay the tortillas flat on a board or clean surface. Scatter shredded lettuce down the center of each tortilla. Arrange cucumber sticks and avocado slices on top of the lettuce, leaving space at the edges for easy rolling.

Fill the wraps

Divide the spicy tuna mixture evenly between the tortillas, spooning it on top of the veggies in a line down the center. Spread it slightly so it’s even, but keep it away from the very edges to prevent overflow.

Roll them up

Fold the sides of each tortilla slightly inwards, then roll tightly from the bottom up to form a snug wrap, tucking the filling in as you go. If needed, secure each wrap with a toothpick to hold it together.

Slice and serve

Using a sharp knife, slice each wrap in half diagonally. Sprinkle with sesame seeds if you like. Serve immediately, or wrap tightly in foil or parchment and chill for later.

Pro Tip

For the best texture, chill the spicy tuna mixture for 20–30 minutes before assembling. It thickens slightly, making the wraps tighter, cleaner to slice, and easier to pack.

FAQs

Q1. Can I make these wraps ahead of time?
A1. Yes. Assemble them, wrap tightly in foil or parchment, and store in the fridge up to 24 hours. For best texture, add avocado closer to serving.

Q2. How do I store leftovers?
A2. Store assembled wraps in an airtight container in the fridge for up to 1 day. The tuna filling alone keeps 2–3 days; assemble fresh when possible.

Q3. Can I make this recipe less spicy?
A3. Absolutely. Reduce the sriracha to 1 teaspoon and add more mayonnaise or yogurt. You can also serve the chili sauce on the side instead.

Q4. What can I use instead of mayonnaise?
A4. You can use all Greek yogurt for a lighter version, or a mix of yogurt and light mayo. Adjust lemon and salt to keep the flavor bright.

Q5. Is this wrap suitable for a gluten-free diet?
A5. Yes, if you use certified gluten-free tortillas and check that your soy sauce and sriracha are gluten-free. All other ingredients are naturally gluten-free.

Q6. Can I use fresh tuna instead of canned?
A6. You can. Cook and cool fresh tuna, then flake and use it in place of canned. Make sure it is fully cooled before mixing with the mayo.