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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


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! 


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)


  • 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


  • 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)


  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!


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