Kimchi Tuna Salad Wrap
This Kimchi Tuna Salad Wrap is a bold, spicy twist on classic tuna salad. Creamy tuna, tangy kimchi, and nutty sesame oil come together in a quick, flavorful filling that’s perfect for wraps, lunches, or light dinners. Ready in about 10 minutes, this easy recipe turns simple pantry ingredients into an exciting, crave-worthy meal.
Ingredients
- For the Kimchi Tuna Salad
- 2 5 oz cans tuna, very well drained (solid white albacore preferred)
- 1/2 cup kimchi finely chopped and lightly squeezed
- 2 tbsp mayonnaise or vegan mayo
- 1 tsp sesame oil
- 1 –2 tsp rice vinegar or lemon juice
- 2 green onions thinly sliced
- Salt and black pepper to taste
- Optional for Extra Heat
- 1 –2 tsp gochujang or chili paste
- For Serving
- 4 wraps or tortillas flour, whole wheat, or spinach
- Shredded lettuce or cabbage optional
- Sesame seeds optional
Instructions
- Drain tuna thoroughly and add to a mixing bowl.
- Add chopped kimchi and green onions.
- Stir in mayonnaise, sesame oil, rice vinegar, salt, and black pepper.
- Mix until creamy and evenly combined.
- Taste and add gochujang if desired for extra spice.
- Let the tuna salad rest for 2–3 minutes to allow flavors to meld.
- Spoon tuna mixture onto wraps.
- Add lettuce or cabbage if using, then roll tightly and serve.
Notes
- Drain tuna and kimchi well to avoid soggy wraps.
- Chop kimchi finely so it blends evenly throughout the salad.
- For best texture, assemble wraps just before eating.