Kimchi Tuna Salad Wrap
A zesty, flavorful wrap combining tuna salad with spicy, tangy kimchi and fresh vegetables for a vibrant and easy meal.
Ingredients
- 2 cans 5 oz each tuna in water, drained
- 1/2 cup finely chopped kimchi
- 2 tbsp kimchi juice optional, for extra tang
- 2 tbsp mayonnaise or Greek yogurt for lighter
- 1 tsp Dijon mustard
- 1/4 tsp black pepper
- 1/4 tsp kosher salt adjust to taste
- 1 stalk celery finely diced
- 2 green onions thinly sliced
- 1 tsp sesame oil optional, for nuttiness
- 4 large tortilla wraps or lettuce leaves
- 1 cup mixed greens or lettuce
- 1/2 cup thinly sliced cucumber or carrot strips optional
Instructions
- In a bowl, combine drained tuna, chopped kimchi, kimchi juice (if using), mayonnaise, Dijon mustard, sesame oil, salt, and pepper. Mix until well combined.
- Fold in diced celery and sliced green onions until evenly distributed.
- Lay out tortilla wraps (or lettuce leaves) and evenly divide the tuna–kimchi mixture among them, placing it in the center.
- Add a layer of mixed greens and optional cucumber/carrot strips on top of the tuna filling.
- Fold the sides of the wrap inward, then roll it tightly from the bottom up to enclose the filling.
- Slice each wrap in half on a diagonal and serve immediately or chill briefly before serving.
Notes
- Customize spice level by adjusting kimchi amount or adding chili flakes.
- Use Greek yogurt instead of mayo for a lighter version.
- Substitute wraps with romaine or butter lettuce for a low-carb option.
- Prep the tuna–kimchi mix ahead and refrigerate up to 2 days for quick meals.
- Add avocado slices or pickled radish for extra creaminess or crunch.