Sure, a good old trusty tuna wrap is great, but a tuna crunchwrap is even better. Follow me…
Spicy Tuna
Tuna takes on spice so nicely, so I thought it’d be rude not to give these crunchwraps a spicy twist. We’ll talk crunchwrap fillings in just a sec, but first let’s see what you’ll need to make the spicy tuna:
Tuna – I recommend canned tuna chunks over flakes. Sometimes flakes can turn a little mushy. Chunks hold up much better. Mayo – Full fat of course! Sriracha – This works great because it’s not only a classic pairing with tuna/mayo, but it’s also got a fairly thick consistency in comparison to most hot sauces; this helps prevent the tuna mix from going super watery. Spring Onion – For an added boost of flavour. Celery – For an added crunch. S&P – To taste.
Can I use a different hot sauce?
I highly recommend sriracha for the above reasons, but if you don’t have or like it you could use a different hot sauce. Just be aware of its thinner consistency and a potential increase in spice (may need to add more mayo and less hot sauce to counteract this). Failing this you could sub chilli flakes, but you will lose out on a lot of flavour! Process shots: gather ingredients (photo 1), add to small mixing bowl (photo 2), stir to combine (photo 3).
Tuna Crunchwraps
Alright, tuna done and dusted, let’s talk crunchwraps. Here’s what you’ll need:
Tortilla Wrap – I recommend using flour tortillas over corn because they’re more pliable. Lettuce – Iceberg is the classic addition to a crunchwrap! Tuna – As discussed above. Avocado – Finely sliced. Doritos – For the crunch! I use Chilli Heatwave to tie in with the spicy theme. Cheese – A classic cheddar works great here.
What can I use instead of Doritos?
I use Doritos for the Chilli Heatwave flavour, but in reality any type of spicy tortilla chip (or regular tortilla chip) will work just fine!
How do I prevent the wrap from tearing?
If your wraps seem a little firm, especially if they’re a couple of days old, I find that giving them a blitz in the microwave will help soften them up. Crunchwraps often tear as well when you’re trying to cram in too much filling, especially the ‘crunch’ aspect (i.e. the tortilla chips) so just don’t go overboard. Process shots: add lettuce (photo 1), add tuna (photo 2), add avocado (photo 3), add Doritos (photo 4), add cheese (photo 5), fold (photo 6).
Pan Fried Crunchwraps
You’ve got the crunch aspect inside the wrap, but now we want it on the outside too. To do that you simply just want to toast both sides in a pan until deep golden and crispy. Both sides should sound hollow when tapped.
Do you need oil to fry crunchwraps?
A lot of recipes do use oil, and I sometimes do, but only in a small quantity. If I’ve got oil spray on hand I’ll add a few sprays, but in reality you don’t really need it. Process shots: add crunchwrap to pan seam-side-down (photo 1), toast both sides (photo 2).
Serving Tuna Crunchwraps
I typically serve these for Lunch usually with any leftover Doritos from the bag.
Can I make these ahead of time?
Unfortunately the longer you leave these sat, the soggier they get. For a nice toasty crunchwrap, you want to eat them up right away. Having said that, you could always make the tuna part ahead of time and store in the fridge until needed. After another delicious crunchwrap recipe? Check out my Buffalo Chicken Crunchwraps! Alrighty, let’s tuck into the full recipe for these spicy tuna crunchwraps shall we?!
How to make Spicy Tuna Crunchwraps (Full Recipe & Video)
For more similar recipes why not check out these beauties:
Easy Tuna Recipes
Tuna Fish Cakes Avocado Tuna Melt Bagels Tuna Baked Potato Tuna Pasta Salad
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