Description
A zesty, flavorful wrap combining tuna salad with spicy, tangy kimchi and fresh vegetables for a vibrant and easy meal.
Ingredients
Units
Scale
- 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.
Nutrition
- Serving Size: 1 wrap
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 35 mg