clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
two cassava flour wraps stuffed with tuna salad, kale, avocado and plantain chips on a piece of parchment paper

Crunchy Tuna Wraps (AIP, paleo)


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. 



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 


  • 1/2 avocado, sliced 
  • handful of kale or lettuce 
  • handful of plantain chips (or other AIP compliant chips)


Gluten-Free Tortillas with Cassava Flour

  1. 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.
  2. Heat a large skillet on medium heat. 
  3. Once the pan is hot, carefully peel away the parchment paper and flip the tortillas one at a time into the skillet. 
  4. Cook ~1 minute per side just until the dough sets but not long enough for the tortillas to begin to brown.

Tuna Salad

  1. Combine all ingredients in the order listed into a large bowl and stir to combine. Adjust salt and lemon juice as desired. 


  1. Ensure the wraps are soft and warm before you begin. 
  2. Onto each wrap, fill kale, sliced avocado, 2 TBSP of tuna and a handful of chips in each of the four quarters. 
  3. Using a pair of scissors, make a cut between two of the quarters from the edge to the middle.
  4. four photo grid, top left photo showing circular wrap with kale in top left quarter, tuna salad in top right quarter, sliced avocado in bottom left corner and plantain chips in bottom right corner with a split in the lower half of the wrap, top right image shows the wrap with the bottom quarter folded up toward the top, the third image shows the wrap folded into thirds, the fourth image shows a hand holding the fully folded wrap Carefully fold each quarter over the other, pressing down firmly between each fold to help press the ingredients down.
  5. Return the wrap to the skillet on medium heat and toast 1-1.5 mins per side until brown and crispy.


*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