Description

These Spicy Tuna Crunchwraps are loaded with a creamy, spicy tuna filling, crunchy tostada shells, and fresh veggies, all wrapped in a golden, grilled tortilla. They’re quick, delicious, and perfect for lunch or dinner when you’re craving something fun and flavorful.

Ingredients

Units Scale

2 (5 oz) cans tuna in water, drained

1/4 cup mayonnaise

1–2 tbsp sriracha (to taste)

1 tsp soy sauce

1/2 tsp garlic powder

1 tsp lime juice

For the wraps:

4 large flour tortillas (burrito size)

4 tostada shells (or substitute with tortilla chips for crunch)

1 cup shredded lettuce

1/2 cup diced tomatoes

1/2 cup shredded cheese (cheddar or Mexican blend)

1 avocado, sliced (optional)

Sour cream or extra sriracha (for drizzling)

Cooking spray or a little oil (for grilling)

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Instructions

In a bowl, mix tuna, mayo, sriracha, soy sauce, garlic powder, and lime juice until creamy and spicy. Adjust heat level to taste.
Warm flour tortillas slightly to make them easier to fold.
Lay out a tortilla. Add a scoop of spicy tuna in the center, then top with a tostada shell or a layer of crushed tortilla chips.
Add shredded lettuce, diced tomatoes, shredded cheese, avocado (if using), and a drizzle of sour cream or more sriracha.
Carefully fold the edges of the tortilla up and over the center to create a hexagon-shaped wrap, fully enclosing the filling.
Heat a skillet over medium heat and lightly grease. Place the crunchwrap seam-side down and cook 2–3 minutes per side, until golden and crispy.

Repeat with remaining wraps. Slice in half and serve warm.

Notes

Want extra crunch? Add a second tostada layer inside the wrap.
Use Greek yogurt instead of mayo for a lighter tuna mix.

Great for meal prep—just reheat in a skillet or air fryer