Thai Tuna Wraps

East meets West in these innovative tortilla wraps with a flavorful filling of tuna, crisp vegetables and Thai dressing.


  • 2 tablespoons lime juice
  • 1/2 cup fat-free mayonnaise, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 3 cups cabbage, chopped
  • 1 medium carrot, shredded
  • 3   green onions with tops, thinly sliced
  • 2 tablespoons fresh cilantro, snipped
  • 1 can (6 ounces) water-packed tuna, drained and flaked
  • 1 medium red bell pepper
  • 6 (8-inch) fat-free flour tortillas
  • 12-18 large fresh spinach leaves


  1. In Classic Batter Bowl, whisk together lime juice, 2 tablespoons of the mayonnaise, soy sauce and sugar using Stainless Whisk

  2. Chop cabbage with Food Chopper. Shred carrot using Rotary Grater. Slice green onions using Utility Knife. Snip cilantro with Professional Shears.

  3. Add cabbage, carrot, green onions, cilantro and tuna to soy sauce mixture; mix lightly. Cut bell pepper into 24 thin strips.  

  4. For each wrap, spread tortilla with 1 tablespoon of the remaining mayonnaise using Skinny Scraper. Top evenly with 1/2 cup of the tuna mixture. Cover with 2 or 3 spinach leaves and 4 bell pepper strips. Roll up tortilla tightly. Repeat with remaining tortillas and filling. To serve, cut each roll in half diagonally with Bread Knife. Serve using Bamboo Tongs


  • 6 wraps  servings

Nutrients per serving:

Calories 190, Fat less than 1 g, Sodium 490 mg, Dietary Fiber 3 g  

Cook's Tips:

These wraps make tasty party snacks that are low in calories and fat. Wrap filled tortillas individually with plastic wrap. Refrigerate, seam side down, for 30 minutes. To serve, cut each wrap crosswise into 6 slices to make 3 dozen party snacks.

Wraps can be prepared in advance. Wrap filled tortillas individually in plastic wrap and refrigerate up to 3 hours before cutting and serving as sandwiches or party snacks.

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