Spicy Tuna Wraps

I can’t remember the last time I had sushi.

It’s probably been a year or more, and even longer since I’ve been inside a sushi restaurant. I used to grab a rainbow roll every so often from the sushi section at my grocery store when I lived in southwestern OKC. It was good, but not as good as something for a restaurant.

Now that I live in the country, sushi will become more scarce. I will probably never be able to buy sushi-grade fish to make my own at home even if I tried. There is a sushi/Japanese steakhouse restaurant close to where I live, but do I really trust sushi in the middle of the plains of Oklahoma, and 20 miles away from the city?

I’ve adapted to my sushi craving. Canned tuna isn’t even close to sushi-grade tuna, but you can dress it up to become something spectacular.

That’s what happened with these wraps.

They have all the sushi acoutrements: avocado, cucumber, carrots. You just have to dress up the tuna to make it into something worthwhile.

I mixed my tuna with mayo and a big helping of Sriracha plus a little bit of Chinese five spice. Perfection.

Wrap it all up and you have a great snack or lunch that will absolutely satisfy that sushi craving.

Enjoy!

Spicy Tuna Wraps

• Servings: 2-3
• Time: 10 mins
• Difficulty: Easy
• Print

Spicy tuna wrapped up with carrots, cucumber and avocado for a healthy snack.

Ingredients

• 1 can water-packed tuna, drained
• 1 TBS. mayonnaise
• 1 TBS. Sriracha
• 1 tsp. Chinese five spice
• 1 cucumber, sliced
• 1 carrot, cut into matchsticks
• 1 avocado, sliced
• 2 wraps or tortillas

Directions

1. In a small bowl, stir together drained tuna, mayo, Sriracha and Chinese five spice.
2. Build your wrap: spoon some tuna into the center of the tortilla into a line. Add carrots, avocado, and cucumber, being careful not to overfill. Fold up the ends about an inch over the filling and then roll from the sides, tucking in the filling as you go. Slice in half and serve. This recipe makes 2-3 wraps. Store remaining tuna in fridge in a sealed container.