If you’re searching for a lunch that seriously packs a punch without demanding hours in the kitchen, the Kimchi Tuna Salad Wrap is destined to become your new secret weapon. This wrap is pure magic: creamy, spicy tuna salad laced with tangy kimchi, fresh crunchy veggies, and a soft flour tortilla that holds all that flavor together. It’s a symphony of textures and tastes, giving you that satisfying spicy kick, a touch of creaminess, and a handful of crunch in every single bite. Whether you’re meal-prepping for the week, making a quick lunch, or looking to shake up your dinner routine, this Kimchi Tuna Salad Wrap is a quick, nutritious, and delicious fusion masterpiece you’ll want to make again and again.

Kimchi Tuna Salad Wrap Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Kimchi Tuna Salad Wrap lies in its handful of powerhouse ingredients. Each component has a special role: from creamy mayo that melds it all together, to sour-spicy kimchi for zing, and crisp lettuce for fresh bite. Gather these before you start, and you’re halfway to flavor heaven!

Tuna (2 cans, 5 ounces each, drained): The star protein, tuna is savory, satisfying, and effortlessly blends with bold flavors.
Chopped Kimchi (1/2 cup): This Korean staple brings tang, spice, and a delightful crunch that wakes up the palate.
Mayonnaise (2 tablespoons): It smooths out the salad and enriches the wrap with creaminess.
Plain Greek Yogurt (1 tablespoon): Adds a slight tang and keeps things lighter than using all mayo.
Soy Sauce (1 teaspoon): Just a splash deepens the umami notes and ties everything together.
Sesame Oil (1 teaspoon): Toasty and nutty, it infuses the filling with unmistakable aroma and flavor.
Green Onion (1, sliced): Freshness and gentle bite—plus a pop of color.
Black Pepper (1/2 teaspoon): For subtle heat and depth.
Flour Tortillas or Wraps (4 large): Your canvas for rolling up all that goodness—soft, flexible, and neutral in flavor.
Shredded Lettuce (1 cup): Adds crunch and coolness to each bite.
Grated Carrot (1 small): Sweet, vibrant, and juicy—a perfect match for spicy kimchi.
Extra Kimchi and Sesame Seeds (for garnish, optional): Sprinkle on top for even more color, crunch, and flavor excitement.

How to Make Kimchi Tuna Salad Wrap

Step 1: Mix the Tuna Salad Base

Start by grabbing a medium mixing bowl. Combine your drained tuna, chopped kimchi, mayonnaise, Greek yogurt, soy sauce, sesame oil, green onion, and black pepper. Don’t be afraid to really mix—breaking up the tuna thoroughly helps it absorb all the flavors from the kimchi and seasonings. The result should be creamy, colorful, and packed with tiny bits of kimchi in every forkful.

Step 2: Prepare the Wrap Filling

Lay out each flour tortilla on a clean surface. Down the center of each tortilla, arrange a layer of fresh shredded lettuce and a scattering of grated carrot. The contrast between the cold, crisp veggies and velvety tuna salad is what makes the Kimchi Tuna Salad Wrap so irresistible.

Step 3: Add the Tuna Salad

Spoon a generous portion of the tuna-kimchi mixture over the bed of lettuce and carrots on each wrap. Aim for an even distribution so every bite gets a bit of everything. This layer is the flavorful heart of the wrap, so don’t skimp!

Step 4: Wrap and Roll

Now for the fun part: fold in the sides of your tortilla, then roll it up tightly from the bottom until you have a snug log. This helps keep all those beautiful fillings in place, making your Kimchi Tuna Salad Wrap easy to eat and gorgeously presentable. Slice each wrap in half if you like, showing off the colorful layers inside.

Step 5: Garnish and Serve

If you’re feeling fancy or want to impress, garnish each wrap with extra kimchi and a sprinkle of sesame seeds. This not only adds a burst of flavor and crunch but also makes the wraps look truly irresistible. Serve immediately while the veggies are still crisp!

How to Serve Kimchi Tuna Salad Wrap

Garnishes

For an extra punch and visual flair, tops of wraps with more chopped kimchi and a shower of toasted sesame seeds. A little bit of sliced green onion works wonders for color and that snappy, oniony bite. If you’re a heat fan, a few dots of your favorite chili sauce can wake things up beautifully.

Side Dishes

The Kimchi Tuna Salad Wrap loves good company! Serve it alongside a handful of crunchy veggie chips, a chilled cucumber salad, or a miso soup. Even a pile of lightly dressed greens complements the bold flavors while keeping things fresh and light on the side.

Creative Ways to Present

For a party or meal-prep fun, try slicing the wraps into pinwheels and arranging them on a platter. Or, swap out the tortilla for a large, sturdy lettuce leaf (romaine or butter lettuce work well) for a low-carb, extra-crisp version. Don’t forget toothpicks to hold smaller wraps together for easy snacking at gatherings!

Make Ahead and Storage

Storing Leftovers

If you have extra Kimchi Tuna Salad Wraps or filling, store them in separate airtight containers in the fridge. The salad filling will keep its zing for up to two days, but wraps taste best if assembled just before serving to preserve their texture and crunch.

Freezing

While freezing isn’t ideal for the assembled wraps due to the fresh veggies and mayonnaise, you can freeze drained tuna and kimchi together for quick assembly later. When ready, simply thaw and finish mixing with the remaining ingredients for a fast start on your next Kimchi Tuna Salad Wrap.

Reheating

These wraps are designed to be enjoyed cold or at room temperature, so reheating isn’t necessary (or recommended). Freshness is the name of the game! If you want to refresh veggies, simply add a little more crisp lettuce or carrot before rolling up a new wrap.

FAQs

Can I make the Kimchi Tuna Salad Wrap ahead of time?

Absolutely! Simply mix up the tuna salad filling in advance and keep it in the fridge. Assemble the wraps right before eating so the tortillas and veggies stay crisp and fresh.

What kind of kimchi should I use?

Classic napa cabbage kimchi is perfect, but radish kimchi or even homemade kimchi works beautifully. Choose a variety with the spice and tanginess level you love most.

Are there any dairy-free options?

Of course! Swap out the Greek yogurt for a dairy-free alternative, or simply use extra mayonnaise. Just make sure to choose a mayo that suits your dietary needs—there are many egg- and dairy-free options available these days.

Can I use a different wrap instead of flour tortillas?

Definitely! Whole wheat, spinach, or gluten-free tortillas make a delicious base, and for a lower carb version, large sturdy lettuce leaves work incredibly well. It’s all about your personal preference and creativity.

How spicy will my Kimchi Tuna Salad Wrap be?

The spiciness depends on your kimchi! If you prefer things milder, use less kimchi or choose a mild variety. To boost the heat, add more kimchi or stir in a touch of chili sauce to the tuna salad mixture.

Final Thoughts

If you’re looking for a flavorful, quick, and completely satisfying meal, the Kimchi Tuna Salad Wrap truly delivers. Don’t hesitate to make it your own with extra veggies or a creative wrap, and let it brighten your lunch or dinner routine. You’ll be amazed at how delicious and easy homemade Asian-fusion wraps can be—so dive in and give the Kimchi Tuna Salad Wrap a try!

Kimchi Tuna Salad Wrap Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

Author: Emma
Total Time: 10 minutes
Yield: 4 wraps 1x
Diet: Non-Vegetarian

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Description

A flavorful and satisfying recipe for Kimchi Tuna Salad Wraps, combining the zing of kimchi with the richness of tuna in a convenient wrap form. Perfect for a quick and delicious lunch or light dinner.

Ingredients

Scale

Tuna Salad:

2 cans (5 ounces each) tuna, drained
1/2 cup chopped kimchi
2 tablespoons mayonnaise
1 tablespoon plain Greek yogurt
1 teaspoon soy sauce
1 teaspoon sesame oil
1 green onion, sliced
1/2 teaspoon black pepper

Wraps:

4 large flour tortillas or wraps
1 cup shredded lettuce
1 small carrot, grated
Extra kimchi and sesame seeds for garnish (optional)

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Instructions

Tuna Salad: In a medium bowl, combine the drained tuna, chopped kimchi, mayonnaise, Greek yogurt, soy sauce, sesame oil, green onion, and black pepper. Mix until well combined.
Wraps: Lay out the flour tortillas and place shredded lettuce and grated carrot down the center of each. Spoon the kimchi tuna salad evenly over the lettuce and carrot. Fold in the sides and roll up tightly to form wraps. Slice in half if desired and garnish with extra kimchi and sesame seeds. Serve immediately.