Spicy Tuna and Avocado Wrap
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Spicy Tuna and Avocado Wrap

ByJohn Bateman

A quick, punchy wrap of spiced tuna, creamy avocado and crunchy salad with a little chilli heat — a proper lunch in five minutes that beats a shop-bought sandwich hands down.

Why this works

  • Tinned tuna spiked with chilli, lime and mayo becomes far more exciting than a plain sandwich filler.
  • Creamy avocado balances the heat and adds richness.
  • Crunchy salad and a warm wrap give texture and keep it fresh and light.

Ingredient notes and swaps

  • Tinned tuna — in spring water or oil; drain well.
  • Ripe avocado — sliced or smashed, for creaminess.
  • Chilli, lime and a little mayo — the dressing that lifts the tuna.
  • Crunchy salad — cucumber, red onion, little gem or rocket.
  • Wraps or flatbreads — warmed briefly so they fold without cracking.
Spicy Tuna and Avocado Wrap

Spicy Tuna and Avocado Wrap

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This recipe for Spicy Tuna & Avocado Wraps make it easy to spice up your weekly lunches and is a meal you know you can feel good about.
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Prep Time 19 minutes
Cook Time 15 minutes
Total Time 34 minutes
Servings: 2 people
Course: Lunch
Cuisine: British
Calories: 460
Ingredients Method Nutrition Notes

Ingredients
  

  • 400g jar of Tuna
  • 2 Avocados
  • 2 Tsp Sriracha Sauce
  • 2 Celery sticks, finely chopped
  • 0.5 Red Onion, peeled and chopped
  • 6 Spring Onions, chopped
  • 2 Tomatoes, skinned, deseeded and chopped finely
  • 10 g fresh Coriander, chopped
  • Sea Salt and freshly ground Black Pepper, to taste
  • 8 green little gem lettuce leaves
  • 1 carrot, peeled and chopped into small batons
  • 4 (10 inch) whole wheat tortillas

Method
 

  1. In a medium bowl, mash together tuna and avocado until combined.
  2. Add in the rest of the ingredients through to the salt and pepper, mixing well.
  3. To assemble, top each tortilla with 2 lettuce leaves, ¼ of the tomato, ¼ of carrot batons and divide the tuna mixture evenly among the wraps.
  4. Tightly roll up the tortilla, slice and serve

Nutrition

Calories: 460kcalCarbohydrates: 43gProtein: 62gFat: 3gSaturated Fat: 1gSodium: 730mgFiber: 9gSugar: 21g

Notes

For an extra kick, add a pinch of red pepper flakes to the tuna mixture.
To save time, prepare the tuna mixture ahead and store it in the fridge for up to 2 days.
Serve with a side of sweet potato fries for a complete meal.

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Tips for success

  • Drain the tuna well so the wrap does not go soggy.
  • Season generously — tuna and avocado both take plenty of lime and salt.
  • Warm the wrap for a few seconds to make it pliable.
  • Roll tightly and slice on the diagonal for a neat finish.

Make ahead, storage and reheating

  • Make ahead — mix the tuna filling a few hours ahead; assemble fresh.
  • Storage — the filling keeps a day; add avocado just before serving.
  • Lunchbox — wrap tightly in foil for a portable lunch.

What to serve it with

  • With a handful of crisps or a simple side salad.
  • A squeeze of extra lime and hot sauce for those who like it fiercer.

FAQ

Can I make it ahead for a lunchbox? Yes — keep the avocado separate and add it when you assemble to stop it browning.

How spicy is it? As spicy as you like — start with a little chilli and build up.

Can I use fresh tuna? Absolutely — seared and flaked fresh tuna makes a lovely, more special version.

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