Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4
Spicy Sriracha Tuna Wrap
Rate this recipe for points
63
Ingredients
- 4 Dempster’s® Original Large Tortillas
- 16 oz (472g) Fresh Sushi-Grade Tuna
- 1 Tbsp (15g) Sesame Oil
- 2 Tbsp (30g) Kewpie Mayo
- 1 Tbsp (15g) Soy Sauce
- 1 Tbsp (15g) Sriracha Sauce
- 1 Avocado, peeled, pitted, and finely diced
- 1/2 Cup Pickled Daikon, finely diced
- 1/2 Red Onion, finely minced
- 1 Carrot, shredded (1/2 Cup or 125g)
Directions
- In a sauté pan or skillet, heat the sesame oil over high heat, then add the tuna and sear very quickly on all sides.
- Remove and allow to rest until it is cool enough to handle.
- Once the tuna has cooled, cut it into large chunks.
- In a large bowl, gently mix with kewpie mayo, soy sauce, sriracha, avocado, daikon, red onion, and carrot.
- Heat up a dry fry pan over high heat and quickly toast up each tortilla for about 20-30 seconds per side until toasty, but still pliable.
- Cut each tortilla from the center, into 3 equal triangles then roll each into a cone shape for a total of 12 cones.
- Use a muffin tin to place each cone upside down, while prepping, to help keep the shape and cover with paper cone cup.
- Evenly divide and fill each cone with the tuna mixture to serve your delighted guests.
