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
- 1–2 teaspoons chili crisp (I like the Momofoku brand – affiliate link)
- 2 whole grain wraps (I like Joseph’s brand or Angelic Bakery)
Instructions
- Make the Tuna Salad: Mix tuna, kimchi, and mayo. Add any of the extra mix-ins you like for flavor. DONESO!
- 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
