10-Minute Spicy Tuna Avocado Wraps

My best friend and I used to meet for lunch every Tuesday at this tiny café near our old office, and we’d always split a tuna wrap. When the café closed down last year, I set out to recreate that wrap at home — except better. A little sriracha heat, perfectly ripe avocado, and a squeeze of fresh lime turned it into something we now make almost every week. Ten minutes, zero cooking, all flavor.

The Lunch Break Hero 🌯

When you need a lunch that’s fast, filling, and actually tastes amazing, these spicy tuna avocado wraps deliver every single time. They’re packed with protein, healthy fats, and just the right amount of kick to wake up your taste buds.

Ingredients

• 2 cans (5 oz each) wild-caught albacore tuna in water, well drained
• 1 large ripe avocado, diced into ½-inch cubes
• ¼ cup finely diced English cucumber
• ¼ cup finely diced red onion
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice (about ½ lime)
• 1–2 teaspoons sriracha (adjust to your heat preference)
• 2 tablespoons fresh cilantro, roughly chopped
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 4 large grain-free or whole wheat tortillas (8–10 inch)
• 1 cup mixed greens or baby spinach

Instructions

1. Mix the tuna base: In a medium bowl, flake the drained tuna with a fork. Add the diced avocado, cucumber, and red onion. Toss gently to combine without mashing the avocado.
2. Make the dressing: Drizzle in the extra virgin olive oil, lime juice, and sriracha. Sprinkle with sea salt and black pepper. Fold everything together until evenly coated.
3. Add the fresh herbs: Toss in the chopped cilantro and give it one final gentle stir.
4. Assemble the wraps: Lay each tortilla flat and add a small handful of mixed greens down the center. Spoon about ½ cup of the tuna avocado mixture on top of the greens.
5. Roll and serve: Fold the bottom of the tortilla up, then fold in the sides and roll tightly. Slice diagonally and serve immediately with extra lime wedges on the side.

Tips

• Choose ripe but firm avocado — you want it to hold its shape when diced, not turn to mush when mixed.
• Drain the tuna really well by pressing it against the side of the can or using a fine mesh strainer. Excess water makes wraps soggy.
• Make it ahead: Prep the tuna mixture (without avocado) up to 24 hours ahead. Add the avocado and assemble right before eating.
• Switch up the heat: Swap sriracha for a few dashes of your favorite hot sauce or ¼ teaspoon of red pepper flakes.
• Boost the protein: Add a chopped hard-boiled egg or a tablespoon of hemp seeds to the filling.