Description
A delicious and spicy Buffalo Tuna Crunch Wrap filled with Greek yogurt slaw, perfect for a quick meal.
Ingredients
- 2 cans (5 ounces each) tuna in water, drained well
- 3 tablespoons buffalo hot sauce
- 2 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped green onions
- 1½ cups shredded green cabbage
- ½ cup shredded carrots
- ⅓ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
- 2 large burrito-size flour tortillas, about 10–12 inches each
- 2 small flour tortillas, about 6 inches each
- 4 slices cheddar or Monterey Jack cheese
- 1 cup tortilla chips, lightly crushed
- ½ avocado, sliced (optional)
- 1 teaspoon olive oil per wrap, for crisping
- 2 tablespoons plain Greek yogurt (for drizzle)
- 1 teaspoon buffalo hot sauce (for drizzle)
- ½ teaspoon ranch seasoning (for drizzle)
- 1 teaspoon water, or as needed (for drizzle)
Instructions
- Prepare the Buffalo Tuna: Drain the tuna thoroughly and transfer it to a medium bowl. Flake it with a fork. Add the buffalo hot sauce, Greek yogurt, Dijon mustard, garlic powder, smoked paprika, black pepper, and chopped green onions. Stir until everything is evenly combined. Taste and adjust the hot sauce according to your preferred spice level. Set aside.
- Make the Greek Yogurt Slaw: In a large bowl, combine the shredded cabbage and carrots. In a separate small bowl, whisk together the Greek yogurt, lemon juice, apple cider vinegar, honey, salt, and black pepper. Pour the dressing over the vegetables and toss until evenly coated. Add parsley if desired. Refrigerate while preparing the wraps to let the flavors blend. If the slaw releases excess liquid, drain it before assembling to keep the wraps crispy.
- Prepare the Buffalo Ranch Drizzle: In a small bowl, mix the Greek yogurt, buffalo hot sauce, ranch seasoning, and enough water to create a smooth, drizzleable consistency. Set aside until serving.
- Assemble the Crunch Wraps: Lay one large tortilla flat on a clean work surface. Place two slices of cheese in the center, leaving enough space around the edges to fold the tortilla later. Spoon half of the buffalo tuna mixture over the cheese. Add half of the Greek yogurt slaw, a handful of crushed tortilla chips, and avocado slices if using. Drizzle with a little buffalo ranch sauce. Place one small tortilla over the filling to create a smaller top layer. If needed, trim the small tortilla slightly so it covers the filling without reaching the edges of the large tortilla. Fold the edges of the large tortilla inward, one section at a time, creating overlapping pleats around the filling. Press gently to seal. Repeat with the remaining ingredients to make the second wrap.
- Toast Until Golden and Crispy: Heat a nonstick skillet over medium heat and add a small amount of olive oil.
Notes
- Adjust the spice level by varying the amount of buffalo hot sauce.
- For a vegetarian option, substitute tuna with chickpeas.
- Wraps can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Wrap and Toast
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 40mg