Kimchi Tuna Salad Wrap

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In This Post

• Lindsay’s Notes
• Kimchi Tuna Salad Wrap Recipe
• Frequently Asked Questions
• Reviews

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Lindsay’s Notes

The true story is that I’m just returning from vacation this week, and I feel two things equally:

• After a week of French fries, I am craving something fresh and delicious;
• Blah, cooking.

Between unpacking, laundry (mine AND the girls’), watering the plants, getting back into routine, and the nonstop house-reset tasks of picking up toys, dishes, and random junk… I am just feeling the need for recipes that aren’t really recipes, ya know? Something where you just grab a couple things from the store or pantry and you’re ready to go – no measuring, no cooking, nothing too precious.

Enter: THIS KIMCHI TUNA SALAD WRAP.

Here’s how you make it. Are you ready?

1. Kimchi
2. Tuna
3. Kewpie Mayo

That’s it! It’s creamy, it’s a little bit crunchy and tangy, and it’s full of protein. I have also made this with shrimp and salmon! Same deal.

Mix and tuck into a wrap with some cucumber, spinach, and/or avocado, and you’re on your merry way.

I have been going through some real phases with this recipe – maybe that’s just me with tuna in general? I will buy a bunch of tuna in bulk, a couple containers of kimchi, and a squeeze bottle of kewpie mayo (affiliate links) and basically just live off of this wrap for extremely fast and filling lunches, back to back to back, for days on end.

And then I’ll hit my limit on tuna and kimchi and I’ll take a break for a couple weeks. But sure enough, a couple weeks later, I’ll hop back on the train and get fast and furious with my kimchi tuna salad wraps again.

I am fast and furious this week. It’s easy, it’s filling, and it’s big on flavor.

This kimchi tuna salad wrap is an SOS lifesaver.

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Kimchi Tuna Salad Wraps

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• Author: Lindsay
• Total Time: 10 minutes
• Yield: 2 servings

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Description

Creamy, crunchy, tangy! It’s a Kimchi Tuna Salad Wrap! Packed with tuna, kewpie mayo, kimchi, avocado, cucumbers, and a bit of chili crisp – all snuggled into a wrap. So, so good! 

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Ingredients

Units

Kimchi Tuna Salad:

• one 5-ounce can tuna, drained and flaked
• 1/2 cup Korean-style kimchi, liquid drained and cut up into smaller pieces (optional)
• 1/4 cup kewpie mayo (regular mayo works, too)

Optionals:

• 1/2 teaspoon sesame oil
• 1/2 teaspoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ginger paste
• sesame seeds or furikake for topping

Wraps:

• 1 mashed avocado
• 1 small cucumber, diced or sliced
• 1–2 teaspoons chili crisp (I like the Momofoku brand – affiliate link)
• 2 whole grain wraps (I like Joseph’s brand or Angelic Bakery)

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Instructions

1. Make the Tuna Salad: Mix tuna, kimchi, and mayo. Add any of the extra mix-ins you like for flavor. DONESO!
2. Make the Wrap: Serve room temp or chilled. Spread the wrap with the avocado, throw the cucumber on top, and drizzle with chili crisp. So good!

Notes

This also works great in a rice bowl!

• Prep Time: 10 minutes
• Category: Wrap
• Method: Mix
• Cuisine: Asian Fusion

Keywords: tuna salad, kimchi recipe, tuna wrap

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What Is Kimchi and Where Do I Buy It?

Kimchi is a staple of Korean cuisine and is usually eaten as a side dish. It is made of primarily fermented and salted vegetables like Napa cabbage, Korean radish, and flavored with things like spring onion, garlic, ginger, and gochugaru (for spice).

If you’ve never had it before – I would say it’s similar to sauerkraut, but it has bigger chunks and quite a bit more spice. It’s usually red / orange in color from the spices.

In this recipe, I like cutting it down into smaller pieces (more shreddy in texture) and using it to mix in with the tuna and mayo, similar to how you might add chopped-up pickles to a tuna salad.

I’ve found that you can buy kimchi at many (most?) grocery stores, usually in refrigerated jars right in the produce section. I’ve also seen it shelved in the refrigerated / dairy section with the other fermented products like miso, sauerkraut, etc.

What Brand Of Kimchi Is Best For This?

Kimchi is relatively new to me within the last ten years of my life, so my palate for kimchi is still relatively new! Currently, I really love the brands of kimchi that are most reminiscent of sauerkraut – a bit more shreddy. Personally, the brands I like best for this are:

• Wildbrine Kimchi (affiliate link)
• Cleveland Kraut Kimchi (affiliate link)

Can I Use Other Types Of Protein In Place Of Tuna?

Yes! I’ve used canned salmon and chopped cooked shrimp. Both delicious!

For a veg alternative, I would pulse a jar of chickpeas to make a crumbled / ground texture similar to that of the tuna or salmon. Here’s a recipe that shows how to do that!

I have not made this with chicken and I have mixed feelings about combining chicken and kimchi together. It just doesn’t seem right for some reason.

Can I Use Something Besides Kewpie Mayo?

Regular mayo absolutely works.

Kewpie mayo (affiliate link) is made with egg yolks (instead of whole eggs), so it tends to be a bit richer, and it is also seasoned with MSG which gives it a just-can’t-put-your-finger-on-it delicious, savory flavor.

Kewpie is made for the Japanese market, but many chefs love Kewpie for lots of different uses!

What Type Of Wraps Do You Like Best?

My all-time favorite whole wheat wraps are Joseph’s flax, oat bran, and whole grain wraps. They are perfectly soft, flexible, and chewy. I LOVE THEM SO MUCH. Sadly, my local grocery store is no longer carrying them – I don’t know why, since I was buying at least 38 packages at a time every time I went there?!

My runner-up (and more readily available) favorite wraps are:

• Mission Whole Wheat (these are actually tortillas but they work well)
• Angelic Bakery Sprouted Whole Grain Wraps

How Long Can You Keep The Leftovers?

Honestly, I usually make this one batch at a time. The kimchi will give off some liquid as it sits with the tuna and the mayo, which is fine, but it just isn’t my favorite personally.

So I usually just make each batch fresh since it only takes about 5 minutes to toss it together!

How Do You Get More Vegetables In This?

I almost always throw in a handful of spinach. Chopped cucumbers are also a great addition for some freshness and crunch.

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More Sandwiches and Wraps We’ve Been Crushing On

• Ang’s Chicken Wraps (a beautiful and quick summer lunch)
• Firecracker Vegan Lettuce Wraps (one of our most popular lettuce wrap recipes… and for great reason)
• Ginger Chicken Meatball Sandos (another use for that wonderful chili crisp)
• Summertime Fried Chicken Sandwiches (everyone will RAVE about these)

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Chili Crunch Tofu

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What’s In This Chili Crunch Tofu Post

• Lindsay’s Notes
• Chili Crunch Tofu Video
• Chili Crunch Tofu Recipe
• FAQ
• Reviews

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Lindsay’s Notes About This Chili Crunch Tofu

Holy spicy crispiness! This chili crunch tofu is chompy, sticky-sweet, and delicious. Two main steps for this guy:

• Bake the tofu.
• Sauce the tofu.

The end! Happy day! You’re eating spicy, crispy, rockstar level tofu with very little effort or thought into the whole thing which is what the SOS series is all about.

You can prep the tofu however you like, but I highly recommend the cornstarch method for baking (my favorite method as outlined in our tofu post) which is what’s written into the recipe here. It never fails to be miraculously crispy, golden, and the perfect canvas for your favorite sauce.

Speaking of sauce, this one couldn’t be easier.

• Yum Yum sauce
• Chili crisp
• Honey (optional)

And that’s it. If you like to go BIG big on flavor, you can also grate a clove of raw garlic in to the sauce for something extra kicky. The chili crisp I use (Momofuku brand) has a bit of garlicky-ness to it so I usually am fine leaving it at that, but we love flavor. WE INVITE FLAVOR. Add to your heart’s content.

I love making this chili crunch tofu for a quick high-protein weeknight dinner and the leftovers work beautifully for a repeat lunch with a second coating of sauce. And we make this recipe a whole family affair by just saucing the tofu for the girls with the plain Yum Yum sauce, which is creamy and sweet and mild and, of course, they love it.

Chili crunch tofu for prez!

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RELATED: Why is tofu so great?! It’s so great! These peanut-saucy tofu bowls are one of my other go-to tofu recipes!

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Chili Crunch Tofu

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• Author: Lindsay
• Total Time: 25 minutes
• Yield: 3-4

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Ingredients

Units

Chili Crunch Tofu:

• 1 block extra firm tofu
• 2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon oil
• a pinch of salt
• 1/4 cup Yum Yum sauce
• 1 tablespoons chili crisp
• 1 tablespoon honey

Extras:

• Rice for serving (see notes for the cauli rice I like to make!)
• Green onions for topping

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Instructions

1. Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Prepping the Tofu: Cut tofu in half so you have two even, flat pieces. Press the moisture out of the tofu, using paper towels or a towel. (The more water you remove, the faster it will crisp up in the oven, but I usually don’t spend more than 5-10 minutes here.) Cut tofu into cubes and transfer to a bowl. Add cornstarch, soy sauce, and olive oil. Toss gently to coat. It doesn’t have to be perfectly smooth but just try to generally get all the pieces semi-covered.
3. Bake the Tofu: Transfer to the baking sheet and roast for 20-25 minutes, stirring once or twice, to get the tofu evenly browned and crispy.
4. Make the Sauce: Mix Yum Yum sauce and chili crisp in a small bowl.
5. Mix Tofu and Sauce: When the tofu is done, toss it with several tablespoons of sauce, reserving sauce for topping.
6. Serve: Serve with rice, on a salad, noodles, whatever you like. Dollop with extra sauce if you want, and top with green onions. OOO-eee this is good!

Notes

How to Make Cauliflower Garlic Rice: This is totally optional – just something I enjoy with this tofu if I can handle one extra sheet pan in the mix. On a separate sheet pan, add a bag of cauliflower rice. Drizzle with oil and season generously with salt. Add to the oven at the same time as the tofu; roast until very browned and flavorful, about 30-40 minutes, stirring occasionally. Add about 2 cups cooked rice directly to the pan, along with 1/2 teaspoon garlic powder and a squeeze of lemon. Toss to combine, return to the oven for a minute to warm it all up, and you’re done!

• Prep Time: 5 minutes
• Cook Time: 20 minutes

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What Do You Serve with This Chili Crunch Tofu?

I usually serve it on pre-cooked rice (SOS) or, if I have a teeny bit of extra time, I’ll make this cauliflower garlic rice which is what you see in the pictures here.

To make it: you’re just roasting store-bought cauliflower rice until it’s golden and yummy, and then tossing it with precooked brown rice and a bit of garlic powder and salt. (Also outlined in the notes section of the recipe card above.)

That said, you can serve this tofu with anything – a salad, a bowl of veg, or in a wrap! It would be great it lettuce cups for lettuce wraps as well.

How Do You Make This Tofu Gluten Free and/Or Dairy Free?

It should be naturally gluten free and dairy free! But check the labels on your specific brand of Yum Yum sauce and your chili crisp just to make sure.

What Can I Sub For Yum Yum Sauce?

I buy Yum Yum sauce at Target, Cub, Kowalski’s… lots of different grocery stores carry it! At Target, it is shelved both in the refrigerated produce / dressing section and the global or international foods section, by the teriyaki sauce and soy sauce.

But if you can’t find it or just don’t want to run out to the store – you have a few options:

• Make it!
• Use mayo instead.

Yum Yum sauce tastes like a sweet mayo with a barely-barely there tomato flavor. I think you can build a great sauce just using regular mayo and adding a bit of extra salt and sugar and maybe a squeeze of ketchup.

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A Really Good Non-Alcoholic Margarita

This is my favorite non-alcoholic margarita!

There are 101 reasons why someone might not want to consume alcohol – right now, personally, we are in a season of less alcohol consumption for a number of reasons: physical health, mental health, young kids at home, etc. And in this season of less drinking, I’ve realized that having a fun, nuanced, actually good margarita in your back pocket that is more than just juice in a glass and doesn’t rely on alcohol is a really great life upgrade.

So basically, I make this all the time now. Multiple times a week. I keep my lime juice stocked, my simple syrup stocked, and it’s ready for me whenever.

How this started: we were having friends over for the Superbowl and we wanted a non-alcoholic margarita option for several of the friends in attendance. And I started googling.

A lot of the non-alcoholic margarita recipes I found online relied really heavily on just juices and sparkling water, and while I’m sure those taste great, they don’t have that signature bitterness OR anything really interesting happening with the flavor to make your mouth just light up with excitement and make up for the lack of alcohol. I really wanted something more fun and more special than just lime juice and orange juice with sparkling water.

So where we ended up is right here:

• lime juice
• jalapeño cilantro simple syrup – for heat, and also for a fresh herbaceous flavor
• tonic water – for a bit of bitterness and depth
• a Tajin rim – for texture, saltiness, and a fast punch of heat

Three ingredients, no alcohol, one really really happy mama over here.

I love this drink so much – now officially declaring this my Drink of Summer 2023.

For another knockout NA summer drink, this cucumber lime agua fresca has been made in our house at least 78 times. I love it so much.

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A Really Good Non-Alcoholic Margarita

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• Author: Lindsay
• Total Time: 10 minutes
• Yield: amounts for 1 margarita (but enough syrup to make many)

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Ingredients

Units

A Single Non-Alcoholic Margarita:

• 1.5 ounces lime juice (about 3-4 limes)
• 2 ounces jalapeno cilantro simple syrup
• tonic water to taste (see notes for subs, especially during pregnancy)

For the Jalapeno Cilantro Simple Syrup:

• 2 cups water
• 2 cups granulated sugar
• 1 small bunch cilantro (leaves and/or stems)
• 1 jalapeno, sliced into chunks

For the Tajin Rim:

• 1 teaspoon Tajin
• 1/2 teaspoon coarse salt
• 1 teaspoon sugar

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Instructions

1. To make the simple syrup: bring the sugar, water, cilnatro, and jalapeno to a low simmer in a small saucepan for about 5 minutes. You want the sugar to dissolve and some of the flavor of the cilantro and jalapeno to steep into the liquid. Strain out the cilantro and jalapeno, and reserve the syrup in a jar or small pitcher in the fridge for several weeks. I love having this on hand to throw fast, fun, easy drinks together!
2. For the Tajin rim: Mix the sugar, salt, and Tajin on a small plate. Brush a bit of lime juice or simple syrup on the side or rim of the glass and immediately dip it into the Tajin mixture so it sticks to the side or rim of the glass. Beautiful!
3. To make the NA margaritas: Throw a few ice cubes in the glass. For each marg, I typically use 1.5 ounces lime juice, 2 ounces simple syrup, and tonic water to taste. You can also use a shaker here to mix, or just pour it all into the glass and give it a gentle swish to stir. ENJOY YOUR MOMENT.

Notes

Tonic Water: Tonic water doesn’t have alcohol, but it contains small amounts of quinine which gives it that deliciously bitter flavor that mimics alcohol. Some people can be sensitive to quinine, and it is recommended to avoid it during pregnancy. If you are quinine averse, don’t worry – you have other options. If the bitterness is important to you, I would sub a sparkly water with some kind of bitter element to it, like grapefruit. You can also add a dash of your favorite bitters, which technically are alcoholic but they are used in such small amounts that many people use them in mocktails. If you don’t mind a drink that’s on the sweeter side, this is also delicious with any of the sparkling juices at Trader Joe’s (I *love* their sparkling watermelon juice in this) or any other retailers that sell fun varieties of sparkling drinks. A plain sparkling water like Topo Chico would also be great.

Limes: I buy a huge bag of limes for this and then just juice all of them at once so I have a bunch of lime juice in the fridge. I use this little juicer for juicing!

Pitchers: I use these adorable little glass milk pitchers every summer for storing my simple syrups, agua frescas, iced coffee, lots of different things. For these margs, I juice a bunch of limes ahead and then keep one pitcher of lime juice and one of the simple syrup in the fridge for superfast margs anytime the craving strikes! Ultimate life hack.

• Prep Time: 5 minutes
• Cook Time: 5 minutes

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Can I Drink This Margarita If I’m Pregnant?

Yes, but you should use something else in place of the tonic water.

As written, this margarita uses tonic water which contains quinine. It’s what gives it a bitter flavor and prevents it from being overly sweet. Since quinine is not recommended for consumption during pregnancy, I would probably recommend making this with some kind of alternative.

Alternatives to tonic water:

• A sparkling water like Topo Chico
• Quinine-free tonic water
• A bitter-forward sparkling water like grapefruit Spindrift or something similar
• Sparkling juice like watermelon juice from Trader Joe’s

I promise it’ll still be delicious – I make it with tonic water subs all the time!

And congratulations! ❤️

Can You Use Non-Alcoholic Tequila For This Margarita?

You could! I would just replace the tonic water with your tequila.

Personally, I don’t buy or drink non-alcoholic spirits just because they are expensive and we don’t use them often enough and historically I haven’t always liked the taste of them. So personally, I don’t use any NA subs.

I find that this combination of some “regular” ingredients will make an amazing stand-in for a margarita if you want to skip the alcohol, which is why I love this recipe! No special products required.

How Spicy Is This Margarita?

Not spicy at all. There’s heat, and you can definitely taste the jalapeño in the syrup, but it’s not hot in your mouth spicy. If you WANTED it to be more spicy, I would use a higher ratio of Tajin to salt / sugar on the rim, and I would also add another jalapeño or two to the simple syrup!

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