Griddled Tuna-Avocado Wrap

May 15, 2023
4 Ratings
Photo by Julia Gartland. Prop Stylist: Kelly Silvan. Food Stylist: Lauren LaPenna.
  • Prep time 10 minutes
  • Cook time 5 minutes
  • Serves 4 wraps
Author Notes

This crunchy yet creamy whole-wheat wrap is inspired by the Golden State and is made with buttery, perfectly ripe California Avocados in the form of a dressing, as well as slices for added texture and more California goodness. The avocado dressing is smooth and velvety from the California Avocados and gets its tang from freshly squeezed lime juice before it’s mixed with canned wild-caught tuna. The whole thing is topped with fresh, local produce (think: crisp bell peppers, red onion, and California Avocados). Feel free to change it up and add your favorite veggies to the tuna-avocado salad, maybe even swapping in fresh jalapeños instead of pickled for an extra spicy kick.

When it’s time to wrap things up, it's important to make sure you’re doing so as tightly as possible to prevent things from falling apart as you eat. For the tightest wrap, I like to fold the bottom flap over the filling and tuck it tightly, pulling towards myself. Then, I continue to roll while tucking so the wrap stays tight.
Namrata Hegde

Test Kitchen Notes

This recipe is shared in partnership with California Avocados. —The Editors

What You'll Need
  • 2 large California Avocados, halved, peeled and seeded, divided
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil, divided
  • ½ teaspoons kosher salt, plus more to taste
  • ¼ teaspoons black pepper, plus more to taste
  • 2 (5-ounce) cans wild-caught tuna, drained
  • ½ bell pepper, seeds removed and sliced into long strips
  • ¼ red onion, thinly sliced
  • 8 slices pickled jalapeño, halved
  • 4 (10-inch) whole-wheat tortillas or wraps
  1. Mash two avocado halves with a fork.
  2. Add the lemon juice, 1 teaspoon olive oil, salt, and pepper to the avocado mash and whisk well until it turns into a creamy sauce. Mix in the tuna, check and adjust for seasoning, then set aside.
  3. Cut the remaining two avocado halves into chunks and place in a small bowl, making sure to keep the chunks as whole as possible.
  4. Heat a large griddle pan (or non-stick pan) over medium heat.
  5. Divide the tuna-avocado mix evenly between the tortillas or wraps (about ½ cup each), spooning it onto the center of each and being sure to leave space on all sides. Top with bell pepper, onion, avocado, and jalapeño. Tightly fold the wraps.
  6. Pour the remaining 1 teaspoon olive oil into the hot pan and swirl it around to coat well. Place the wraps on the pan two at a time and toast, about 2 minutes on each side. Repeat with remaining two wraps.
  7. Cut each wrap in half and serve immediately.

See what other Food52ers are saying.

  • Rochelle Winston Davies
    Rochelle Winston Davies
  • catalinalacruz
  • ChristineSoto
  • Christian Just
    Christian Just

4 Reviews

Rochelle W. July 8, 2023
I’m always looking for avocado recipes since besides being one of my favorite fruits, are heart healthy, rich in essential nutrients. An added bonus for me is their being high in fiber. Since I always have canned tuna in the pantry, and skillet meals are perfect for the hot days of summer here, this is definitely going to ‘be a keeper’. As always Food52, thank you for another great meal idea!
ChristineSoto July 8, 2023
Based on these comments about the sustainability of avocados, perhaps Food 52 should stop posting recipes with beef, mangoes, strawberries and probably many other foods as well. Or, it could be left to the individual choosing recipes whether or not to make this recipe -- or others.
Christian J. June 3, 2023
Avocados are unfortunately an incredible sustainability waste. If food52 truly cared about the environment, you wouldn’t have avocado promotions.
catalinalacruz July 8, 2023
Thank you for speaking up about this.