Kimchi Tuna Salad Wrap Recipe - Pinch of Yum
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Kimchi Tuna Salad Wrap

9 reviews / 5 average

Creamy, crunchy, tangy! It’s a Kimchi Tuna Salad Wrap! Packed with tuna, kewpie mayo, kimchi, avocado, cucumbers, and a bit of chili crisp – all snuggled into a wrap. So, so good!


In This Post


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.


White hand grabbing a kimchi tuna salad wrap
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A picture of Kimchi Tuna Salad Wraps

Kimchi Tuna Salad Wraps


  • Author: Lindsay
  • Total Time: 10 minutes
  • Yield: 2 servings 1x

Description

Creamy, crunchy, tangy! It’s a Kimchi Tuna Salad Wrap! Packed with tuna, kewpie mayo, kimchi, avocado, cucumbers, and a bit of chili crisp – all snuggled into a wrap. So, so good! 


Ingredients

Units Scale

Kimchi Tuna Salad:

  • one 5-ounce can tuna, drained and flaked
  • 1/2 cup Korean-style kimchi, liquid drained and cut up into smaller pieces (optional)
  • 1/4 cup kewpie mayo (regular mayo works, too)

Optionals:

  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ginger paste
  • sesame seeds or furikake for topping

Wraps:

  • 1 mashed avocado
  • 1 small cucumber, diced or sliced
  • 12 teaspoons chili crisp (I like the Momofoku brandaffiliate link)
  • 2 whole grain wraps (I like Joseph’s brand or Angelic Bakery)

Instructions

  1. Make the Tuna Salad: Mix tuna, kimchi, and mayo. Add any of the extra mix-ins you like for flavor. DONESO!
  2. Make the Wrap: Serve room temp or chilled. Spread the wrap with the avocado, throw the cucumber on top, and drizzle with chili crisp. So good!

Notes

This also works great in a rice bowl!

To squeeze the liquid from the kimchi, I just put it in my hand and squeeze it out over the sink so there’s a bit less liquid. Then I often will just skip the cutting board altogether and transfer it to a bowl and snip it up with a kitchen scissors! You don’t have to do this, but I enjoy the more finely chopped texture in with the tuna.

  • Prep Time: 10 minutes
  • Category: Wrap
  • Method: Mix
  • Cuisine: Asian Fusion

Keywords: tuna salad, kimchi recipe, tuna wrap

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Ingredients for kimchi tuna salad wrap

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:

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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18 Comments

  1. Pinch of Yum Logo

    This Kimchi Tuna Salad Wrap is a delightful blend of vibrant flavors and nutritious ingredients. The combination of the tangy kimchi, savory tuna, and crunchy vegetables creates a taste explosion that will leave your taste buds wanting more. I love how the spiciness of the kimchi complements the mildness of the tuna, creating a perfect balance of flavors. The addition of fresh lettuce and carrots adds a refreshing crunch, while the creamy dressing brings everything together.

  2. Pinch of Yum Logo

    This Kimchi Tuna Salad Wrap recipe looks delicious! I love the combination of flavors and textures in this dish. The tanginess of the kimchi, the tuna salad’s creaminess, and the lettuce leaves’ freshness sound like a winning combination. I can’t wait to try this for lunch next week. Thanks for sharing!

  3. Pinch of Yum Logo

    Easy and delicious. Exactly the type of recipe I’m always looking for lol. Thank you!!

  4. Pinch of Yum Logo

    I love this tuna salad recipe!! I ate mine on sheets of nori (I’m gluten free) and it was amazing!

  5. Pinch of Yum Logo

    YUM! A nice change from regular tuna salad!! I added sriracha, lime and red onion to the tuna salad! Its possible it needed an extra oomph due to my Kimchi being from an american grocery store

  6. Pinch of Yum Logo

    This recipe is DELICIOUS!! I added some sriracha with my mayo bc I like it hotter! What a great way to use tuna instead of the same old boring way…loved the kimchi crunch and spice and the chili crisp takes it home. I had mine w/ lavash bread…it was excellent! Thank you!

  7. Pinch of Yum Logo

    I loved this recipe! Instead of making a wrap, I chose lower carbs and made it into a salad with spinach or field greens. I could eat this every day.

  8. Pinch of Yum Logo

    This was so good! DEFINITELY use the sesame oil and instead of tortilla wraps I used whole roasted seaweed sheets as my wrap and made it “sushi style” with all the fixings wrapped inside. Fusion food at its finest but most of all, very tasty and simple to throw together!

  9. Pinch of Yum Logo

    I loved the combination of the ingredients in the base recipe (tuna, kimchee, kewpie mayo plus the ginger, sesame oil, etc.

    I also made another version of the salad substituting cottage cheese for the tuna. Unexpectedly yummie!

  10. Pinch of Yum Logo

    Delicious tuna recipe! Added sriracha to mayo for extra heat. Kimchi crunch and chili crisp spice up the flavor. Excellent with lavash bread. Thanks!