![Spicy Sriracha Tuna Wrap Recipe](/sites/default/files/styles/recipes_full_467x341_/public/2023-09/BC_Dempsters_Spicy_Sriracha_Tuna_Wrap_Photo.png?itok=Hd0Zs_oS)
Spicy Sriracha Tuna Wrap
Preparation time
15 min
Total Time
20 min
Servings
3 - 4
Servings
![POM® Original Large Tortillas](/sites/default/files/styles/large/public/2023-08/BC_122318_POM_Tortilla%20Original%2010pk-10%E2%80%9D-610g_0123_A1N1.png?itok=TJv8m7Em)
MADE WITH
POM® Original Large Tortillas
Ingredients
- 4 POM® 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 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 a paper cone cup.
- Evenly divide and fill each cone with the tuna mixture to serve your delighted guests.