These AIP and paleo Crunchy Tuna Wraps are super simple and so delicious. Soft gluten-free tortillas are packed with a hearty and healthy tuna salad, kale, avocado and plantain chips and toasted for extra crunch.
These AIP and paleo Crunchy Tuna Wraps are so good! The delicious tuna salad filling is complete with crunchy green apple and celery and is paired with kale, crispy plantain chips and creamy avocado. The filling is folded in soft gluten-free tortillas with cassava flour. The entire wrap is then toasted a hot skillet for the most delicious crispy-on-the-outside, soft-on-the-inside texture.
Here are the main ingredients in these amazing Crunchy Tuna Wraps:
- canned tuna in water, drained
- chives
- cilantro
- celery
- green apple
- lemon juice
- olive oil
- garlic powder
- onion powder
- avocado
- plantain chips (or other AIP compliant chips)
- gluten-free tortillas
FAQs for these Crunchy Tuna Wraps
How do I store these?
I would recommend storing each component of this recipe (tuna salad, avocado, kale and cassava flour tortillas) separately in a sealed container of the fridge for up to 2 days. Reheat the tortilla wraps in the microwave for 30 – 40 seconds before adding the filling and toasting.
Can I make substitutions to the tuna salad?
You can likely use canned salmon in this recipe in place of the tuna, though I haven’t tried myself. You can also substitute different herbs for the fresh cilantro here if you prefer, and use grapes instead of apples if that’s more your thing!
Can I substitute the cassava flour in the wraps?
These gluten-free tortilla wraps are made entirely using cassava (tapioca starch and cassava flour), and I don’t recommend any substitutions here. I tested this recipe using Bob’s Red Mill Cassava Flour and Tapioca Starch.
How do I ensure the wraps are soft and pliable?
The keys to soft tortilla wraps that fold and bend are:
- Ensure your dough has enough moisture. If the dough is breaking apart as you’re forming your balls of dough, you likely need to add an additional TBSP or two of water.
- Don’t overcook them – you want them to cook ~ 1 minute per side in a hot pan just enough so they set, but not long enough for them to brown. Remember, you’ll be toasting them once you’ve filled the wraps.
- Ensure you’re working with warm wraps. If you’re making the wraps ahead of time, it’s important to reheat them before attempting to fold and stuff them as they definitely harden in the fridge.
If you try these AIP Crunchy Tuna Wraps I would appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
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Crunchy Tuna Wraps (AIP, paleo)
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These AIP and paleo Crunchy Tuna Wraps are super simple and so delicious. Soft gluten-free cassava tortillas are packed with a hearty and healthy tuna salad, kale, avocado and plantain chips and toasted for extra crunch.
Ingredients
Gluten Free Tortillas with Cassava Flour
- see recipe card and instructions
Tuna Salad
- 1, 7 ounce can of tuna in water, drained
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- pinch onion powder
- 2 TBSP freshly squeezed lemon juice
- 2 TBSP olive oil
- 1 tsp chives, finely chopped
- 1/4 cup cilantro, chopped
- 1/4 cup celery, diced
- 2 TBSP green apple, finely diced
Other
- 1/2 avocado, sliced
- handful of kale or lettuce
- handful of plantain chips (or other AIP compliant chips)
Instructions
Gluten-Free Tortillas with Cassava Flour
- Follow instructions in gluten-free tortillas recipe card to make 4 large tortillas, by cutting the dough into four even pieces. Use a tortilla press lined with parchment paper* or rolling pin** and parchment paper to roll out the tortillas.
- Heat a large skillet on medium heat.
- Once the pan is hot, carefully peel away the parchment paper and flip the tortillas one at a time into the skillet.
- Cook ~1 minute per side just until the dough sets but not long enough for the tortillas to begin to brown.
Tuna Salad
- Combine all ingredients in the order listed into a large bowl and stir to combine. Adjust salt and lemon juice as desired.
Assembly
- Ensure the wraps are soft and warm before you begin.
- Onto each wrap, fill kale, sliced avocado, 2 TBSP of tuna and a handful of chips in each of the four quarters.
- Using a pair of scissors, make a cut between two of the quarters from the edge to the middle.
- Return the wrap to the skillet on medium heat and toast 1-1.5 mins per side until brown and crispy.
Notes
*Whether you use a tortilla press or rolling pin, it is important to roll the wraps out between two pieces of parchment paper to transfer carefully to the hot pan.
**If using a rolling pin, roll out the dough to 1/6 – 1/8 inch thickness, about 7-8 inches in diameter.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Stovetop
Keywords: aip, paleo, tuna salad, wraps, tortilla, crunchy tuna wrap, avocado, gluten-free wraps, gluten-free tortillas, tuna wraps
Can I use arrowroot for tapioca starch? 🙏🏻😩
I haven;t tried myself – let me know if you do!
I’ve used arrowroot twice now and it seems to work just fine, although maybe it makes the dough slightly less pliable before cooking. I love these wraps, even on their own! Thank you Nicole!
★★★★★
I have been furiously working on a set of deadlines and ate through everything I froze in advance of my busy passage. Luckily, this recipe comes together quickly and is so satisfying. My partner and I loved the crisp from the apple alongside the crunch from the plantain chips! Tuna wraps were our breakfast for a few days of one particular week and now I find myself craving them! Thank you for this and all of these profoundly helpful recipes!
★★★★★
Hi Nicole, do you put any kind of oil on your pan before cooking these crepes ? This looks amazing. I want to try these also.
No I don’t for these wraps!
I make a batch of the wrap dough every Sunday, keep it in the fridge and make a fresh wrap every morning before work. At lunch, it is my daily go-to for any kind of sandwich that I put together that day. The tuna from this recipe is amazing. These are also good with bacon, lettuce and avocado. This wrap works with everything and it has been a lifesaver with all of my dietary restrictions.
★★★★★
Absolutely loved these, couldn’t believe how easy it was to make the crepes! Will definitely be making these again 🙂
★★★★★
Thank you so much for taking the time to leave a review, Mica. Glad you enjoyed!