Description
This Spicy Tuna Crunchwrap recipe features a zesty and flavorful tuna filling combined with fresh vegetables and crispy tostada shells, all wrapped in a large flour tortilla and grilled to golden perfection. Perfect for a quick lunch or dinner, this crunchy and creamy dish offers a delicious fusion of textures and spicy flavors.
Ingredients
Scale
Tuna Mixture
- 2 cans (5 oz each) tuna in water, drained
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce (adjust to taste)
- 1 tsp soy sauce
- ½ tsp sesame oil (optional)
- 1 tbsp lime juice
- ½ tsp garlic powder
- ½ tsp ground ginger (optional)
- 2 tbsp green onions, chopped (optional)
Fresh Vegetables & Fillings
- 1 small cucumber, thinly sliced
- 1 small avocado, sliced
- ½ cup shredded lettuce
- ¼ cup shredded carrots
Crunchwrap Assembly
- 4 large flour tortillas
- 4 small tostada shells (or crispy tortilla chips)
- 1 cup shredded cheddar or Mexican blend cheese
- 1 tbsp olive oil or butter (for grilling)
Instructions
- Prepare the spicy tuna filling: In a bowl, combine the drained tuna, mayonnaise, sriracha sauce, soy sauce, sesame oil, lime juice, garlic powder, and ground ginger if using. Stir until the mixture is well combined and flavorful.
- Add green onions: Mix in the chopped green onions to the tuna mixture and set aside to let the flavors meld.
- Lay out the tortilla: Place one large flour tortilla flat on a clean surface to assemble your crunchwrap.
- Spread the tuna filling: Place a small amount of the spicy tuna mixture in the center of the tortilla, spreading it out slightly but leaving room on the edges.
- Add fresh veggies: Top the tuna with slices of cucumber, avocado, shredded lettuce, and shredded carrots for a fresh crunch.
- Add crunch layer: Place a small tostada shell or a handful of crispy tortilla chips on top of the fillings to add a delightful crunch.
- Sprinkle cheese: Generously sprinkle shredded cheddar or Mexican blend cheese over the top.
- Fold the tortilla: Carefully fold the edges of the tortilla towards the center to create a hexagon shape, tucking the sides in to fully enclose the fillings.
- Heat the skillet: Preheat a large skillet or grill pan over medium heat and brush it with olive oil or butter to prevent sticking.
- Grill the crunchwrap: Place the folded crunchwrap seam side down in the skillet and cook for 2-3 minutes until golden brown and crispy, then flip and grill the other side similarly until cheese melts and tortilla crisps.
- Press down gently: Use a spatula to lightly press the crunchwrap during grilling to keep it sealed and ensure even cooking.
- Serve: Remove from heat and let cool slightly before cutting into halves or quarters. Serve with extra sriracha or your favorite dipping sauce for an extra kick.
Notes
- Adjust sriracha amount to control spice level.
- Optional ingredients like sesame oil and ground ginger add depth but can be omitted.
- Use tostada shells or sturdy tortilla chips for added crunch.
- Be gentle when folding the tortilla to keep the filling inside.
- This recipe is best served fresh for optimal crispiness.
