If you love a fresh, protein-packed meal with a satisfying crunch, these tunacado lettuce wraps wrapped in delicate rice paper are a must-try. Based on the viral Joe and The Juice Tunacado, these wraps combine creamy avocado, zesty tuna, and the bold kick of pickled jalapeños, this wrap is light yet full of flavor. The rice paper keeps everything neatly enclosed while adding a slight chewiness that perfectly complements the crisp lettuce. Whether you're looking for a quick lunch, a low-carb dinner, or a fun meal prep idea, these tunacado lettuce wraps are an easy, nutritious option.
Inspired by the viral Joe & The Juice Tunacado, these tunacado lettuce wraps bring the same creamy, herby, and slightly spicy flavors but with a fresh twist. By swapping out the crispy bread for crisp lettuce and delicate rice paper, this version is lighter, gluten-free, and packed with flavor. Perfect for spring, these wraps offer a refreshing, protein-packed meal with a balance of crunch, creaminess, and zest!
This viral sandwich inspired wrap is similar to my Chicken Caesar Lettuce Wraps which are also wrapped in rice paper and have been one of my top lunches. This Tunacado version is easier because it requires no heating or cooking! If you love the flavors of the Joe and the Juice Tunacado, you should also try my Cottage Cheese Tunacado.
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Ingredients
For the Tuna Mix
Tuna – The star of the wrap, providing lean protein and a mild, meaty creamy tuna mousse texture that pairs perfectly with creamy avocado.
Spring onions (green onions) – Add a mild sharpness and a subtle crunch to the tuna mixture. I love using spring onions because they blend seamlessly into the filling without overpowering the flavors.
Fresh dill – A bright, slightly citrusy herb that enhances the freshness of the tuna.
Pickled jalapeños – Bring a spicy, tangy contrast that makes the filling pop. The pickled brine adds an extra layer of acidity to balance the creaminess.
Mayo – Provides richness and creaminess, binding the ingredients together for a smooth, flavorful tuna salad with a creamy texture.
Salt & black pepper – Essential for bringing out all the flavors and seasoning the mixture to perfection.
For Assembling
Rice paper – The perfect gluten-free wrap alternative, giving a light, chewy texture while holding everything together.
Lettuce – Adds crunch and freshness. I like to use baby gem, crisp romaine or butter lettuce as they hold up well inside the rice paper.
Tomatoes – I love adding tomato slices. Their juiciness adds a fresh, slightly sweet contrast to the rich tuna mix. Slicing them thin prevents excess moisture.
Avocado – Avocado slices are creamy, buttery, and packed with healthy fats that complement the tuna beautifully.
Basil pesto – A drizzle of pesto enhances the wrap with herbaceous, garlicky depth. I love using pesto here because it ties all the ingredients together with a burst of umami. Using either homemade pesto with fresh basil, vegan pesto or store bought will give this a great flavor boost.
See recipe card for quantities.
Instructions
Video Tutorial
- Step 1: In a bowl, combine the tuna, chopped spring onions, dill, pickled jalapeños, jalapeño brine, mayo, salt, and pepper. Stir well until everything is evenly mixed and set aside. At this point also thinly slice the tomatoes and avocado. Have your lettuce leaves ready by stacking them so the center leaf sits flat for easy wrapping.
- Step 2: Fill a shallow bowl or plate with warm water. Making one of the two wraps at a time, dip one rice paper sheet into the water for 10 seconds, then place it flat on a clean surface. Immediately overlap a second sheet on top, covering about ⅓ of the first sheet to ensure extra durability and the perfect sized wrap. Place a few pieces of lettuce in the center of the rice paper. If the lettuce pieces are too long, cut off the bottoms.
- Step 3: Spoon half of the tuna mix on top, followed by slices of tomato and avocado. Drizzle with basil pesto.
- Step 4: Fold in the top and bottom of the rice paper, then roll tightly from right to left, keeping everything snug. Repeat for the second wrap with the remaining ingredients.
5. Step 5: Slice the rice paper in half and enjoy! If you are only making one wrap you can keep the tuna mix in the fridge for up to 3 days in a sealed container. Slice avocados fresh when assembling to prevent browning.
Hint: Rice paper can be delicate, dipping it too long in water makes it too soft. 10 seconds is enough to make it pliable while still holding its shape. Be careful when rolling and don't worry if there are small holes, you can always use another rice paper sheet to cover them up.
Substitutions
Tuna – Swap with canned salmon for a similar texture or mashed chickpeas for a plant-based alternative.
Spring Onions – Use chives for a milder flavor or finely diced red onion for a sharper bite.
Fresh Dill – Substitute with fresh parsley or coriander for a different herbal note.
Pickled Jalapeños – Replace with fresh jalapeños for more heat or banana peppers for a milder tang.
Pickled Jalapeño Brine – Use apple cider vinegar with a pinch of salt for a similar acidic kick. You could also use hot sauce here.
Mayonnaise – Swap for Greek yogurt for a lighter option or mashed avocado for a dairy-free alternative.
Salt & Pepper – Use garlic salt for extra flavor or a pinch of smoked paprika for depth.
Substitutions for assembling
Rice Paper Sheets – Substitute with nori sheets for a sushi-style wrap or large lettuce leaves for a lower-carb option.
Tomatoes – Use roasted red peppers for a sweeter flavor or cucumber slices for added crunch.
Avocado – Swap for hummus for a creamy, plant-based alternative.
Basil Pesto – Use chimichurri for a tangy, herby twist or tahini for a nutty, dairy-free option.
Variations
Spicy Sriracha Tunacado Wraps – Add a drizzle of sriracha to the tuna mix and swap jalapeños for chili flakes for an extra kick.
Mediterranean Tunacado Wraps – Replace pesto with hummus and add sun-dried tomatoes for a Mediterranean-inspired twist.
Crunchy Thai-Inspired Wraps – Swap mayo for peanut sauce and add shredded carrots and cilantro for a Thai-inspired crunch.k)
Equipment
Storage
If you need to store tunacado lettuce wraps, follow these steps for freshness:
Refrigeration: Store fully assembled wraps in an airtight container lined with parchment paper to prevent sticking. Enjoy within 24 hours for the best texture.
Meal Prep: Keep the tuna mix in the fridge for up to 3 days in a sealed container. Slice avocados fresh when assembling to prevent browning.
Freezing: Not recommended, as rice paper loses its texture when frozen and thawed.
By following these tips, you’ll enjoy tunacado lettuce wraps that stay fresh, crisp, and packed with flavor every time!
Top Tip
For a crispy twist, lightly toast your tunacado lettuce wraps in a non-stick pan. After wrapping, heat a dry pan over medium heat and place the wrap seam-side down. Cook for 30-60 seconds per side until lightly golden and crisp. This adds a delicate crunch while keeping the inside fresh and flavorful!
FAQ
Yes! You can store tunacado lettuce wraps in an airtight container in the fridge for up to 24 hours. However, the rice paper may soften over time, and avocado can brown. To keep it fresh, wrap tightly and add a squeeze of lemon to prevent oxidation.
The Joe & The Juice Tunacado is relatively healthy, packed with protein from tuna and healthy fats from avocado. However, the ciabatta bread adds refined carbs, and the pesto may contain extra oil. Making a homemade version using lettuce wraps or rice paper can be a lighter, lower-carb alternative.
A classic tunacado features tuna, avocado, pesto, and tomatoes on crispy ciabatta bread. The homemade tunacado lettuce wraps keep the same creamy, herby, and slightly spicy flavors but use rice paper and lettuce for a fresher, lighter alternative.
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Recipe
Tunacado Lettuce Wraps in Rice Paper
Equipment
- Cutting board
- Mixing bowl
- Rice paper
Ingredients
For the Tuna mix
- 145 g tuna
- 2 spring onions chopped
- 5 g fresh dill chopped
- 1 tablespoon pickled jalapeños diced
- 1 tablespoon pickled jalapeño brine
- 1 tablespoon mayo
- Pinch salt and pepper
For assembling
- 4 Rice paper sheets
- 2 large tomatoes
- 1 avocado
- 2 tablespoon basil pesto
- 1-2 lettuce heads baby gem or romaine
Instructions
- In a bowl, combine the tuna, chopped spring onions, dill, pickled jalapeños, jalapeño brine, mayo, salt, and pepper. Stir well until everything is evenly mixed and set aside. At this point also thinly slice the tomatoes and avocado. Have your lettuce leaves ready by stacking them so the center leaf sits flat for easy wrapping.145 g tuna, 2 spring onions, 5 g fresh dill, 1 tablespoon pickled jalapeños, 1 tablespoon pickled jalapeño brine, 1 tablespoon mayo, Pinch salt and pepper
- Fill a shallow bowl or plate with warm water. Making one of the two wraps at a time, dip one rice paper sheet into the water for 10 seconds, then place it flat on a clean surface. Immediately overlap a second sheet on top, covering about ⅓ of the first sheet to ensure extra durability and the perfect sized wrap. Place a few pieces of lettuce in the center of the rice paper, if the lettuce pieces are too long, cut off the bottoms.4 Rice paper sheets, 1-2 lettuce heads
- Spoon half of the tuna mix on top, followed by slices of tomato and avocado. Drizzle with basil pesto.2 large tomatoes, 1 avocado, 2 tablespoon basil pesto
- Fold in the top and bottom of the rice paper, then roll tightly from right to left, keeping everything snug. Repeat for the second wrap with the remaining ingredients.
- Slice the rice paper in half and enjoy! If you are only making one wrap you can keep the tuna mix in the fridge for up to 3 days in a sealed container. Slice avocados fresh when assembling to prevent browning.
