Kimchi Tuna Salad Wrap

this recipe

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In This Post

• Lindsay’s Notes
• Kimchi Tuna Salad Wrap Recipe
• Frequently Asked Questions
• Reviews

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Lindsay’s Notes

The true story is that I’m just returning from vacation this week, and I feel two things equally:

• After a week of French fries, I am craving something fresh and delicious;
• Blah, cooking.

Between unpacking, laundry (mine AND the girls’), watering the plants, getting back into routine, and the nonstop house-reset tasks of picking up toys, dishes, and random junk… I am just feeling the need for recipes that aren’t really recipes, ya know? Something where you just grab a couple things from the store or pantry and you’re ready to go – no measuring, no cooking, nothing too precious.

Enter: THIS KIMCHI TUNA SALAD WRAP.

Here’s how you make it. Are you ready?

1. Kimchi
2. Tuna
3. Kewpie Mayo

That’s it! It’s creamy, it’s a little bit crunchy and tangy, and it’s full of protein. I have also made this with shrimp and salmon! Same deal.

Mix and tuck into a wrap with some cucumber, spinach, and/or avocado, and you’re on your merry way.

I have been going through some real phases with this recipe – maybe that’s just me with tuna in general? I will buy a bunch of tuna in bulk, a couple containers of kimchi, and a squeeze bottle of kewpie mayo (affiliate links) and basically just live off of this wrap for extremely fast and filling lunches, back to back to back, for days on end.

And then I’ll hit my limit on tuna and kimchi and I’ll take a break for a couple weeks. But sure enough, a couple weeks later, I’ll hop back on the train and get fast and furious with my kimchi tuna salad wraps again.

I am fast and furious this week. It’s easy, it’s filling, and it’s big on flavor.

This kimchi tuna salad wrap is an SOS lifesaver.

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What Is Kimchi and Where Do I Buy It?

Kimchi is a staple of Korean cuisine and is usually eaten as a side dish. It is made of primarily fermented and salted vegetables like Napa cabbage, Korean radish, and flavored with things like spring onion, garlic, ginger, and gochugaru (for spice).

If you’ve never had it before – I would say it’s similar to sauerkraut, but it has bigger chunks and quite a bit more spice. It’s usually red / orange in color from the spices.

In this recipe, I like cutting it down into smaller pieces (more shreddy in texture) and using it to mix in with the tuna and mayo, similar to how you might add chopped-up pickles to a tuna salad.

I’ve found that you can buy kimchi at many (most?) grocery stores, usually in refrigerated jars right in the produce section. I’ve also seen it shelved in the refrigerated / dairy section with the other fermented products like miso, sauerkraut, etc.

What Brand Of Kimchi Is Best For This?

Kimchi is relatively new to me within the last ten years of my life, so my palate for kimchi is still relatively new! Currently, I really love the brands of kimchi that are most reminiscent of sauerkraut – a bit more shreddy. Personally, the brands I like best for this are:

• Wildbrine Kimchi (affiliate link)
• Cleveland Kraut Kimchi (affiliate link)

Can I Use Other Types Of Protein In Place Of Tuna?

Yes! I’ve used canned salmon and chopped cooked shrimp. Both delicious!

For a veg alternative, I would pulse a jar of chickpeas to make a crumbled / ground texture similar to that of the tuna or salmon. Here’s a recipe that shows how to do that!

I have not made this with chicken and I have mixed feelings about combining chicken and kimchi together. It just doesn’t seem right for some reason.

Can I Use Something Besides Kewpie Mayo?

Regular mayo absolutely works.

Kewpie mayo (affiliate link) is made with egg yolks (instead of whole eggs), so it tends to be a bit richer, and it is also seasoned with MSG which gives it a just-can’t-put-your-finger-on-it delicious, savory flavor.

Kewpie is made for the Japanese market, but many chefs love Kewpie for lots of different uses!

What Type Of Wraps Do You Like Best?

My all-time favorite whole wheat wraps are Joseph’s flax, oat bran, and whole grain wraps. They are perfectly soft, flexible, and chewy. I LOVE THEM SO MUCH. Sadly, my local grocery store is no longer carrying them – I don’t know why, since I was buying at least 38 packages at a time every time I went there?!

My runner-up (and more readily available) favorite wraps are:

• Mission Whole Wheat (these are actually tortillas but they work well)
• Angelic Bakery Sprouted Whole Grain Wraps

How Long Can You Keep The Leftovers?

Honestly, I usually make this one batch at a time. The kimchi will give off some liquid as it sits with the tuna and the mayo, which is fine, but it just isn’t my favorite personally.

So I usually just make each batch fresh since it only takes about 5 minutes to toss it together!

How Do You Get More Vegetables In This?

I almost always throw in a handful of spinach. Chopped cucumbers are also a great addition for some freshness and crunch.

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More Sandwiches and Wraps We’ve Been Crushing On

• Ang’s Chicken Wraps (a beautiful and quick summer lunch)
• Firecracker Vegan Lettuce Wraps (one of our most popular lettuce wrap recipes… and for great reason)
• Ginger Chicken Meatball Sandos (another use for that wonderful chili crisp)
• Summertime Fried Chicken Sandwiches (everyone will RAVE about these)