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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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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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! 

Kimchi Tuna Salad:

Optionals:

Wraps:

  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!

To squeeze the liquid from the kimchi, I just put it in my hand and squeeze it out over the sink so there’s a bit less liquid. Then I often will just skip the cutting board altogether and transfer it to a bowl and snip it up with a kitchen scissors! You don’t have to do this, but I enjoy the more finely chopped texture in with the tuna.

Related
Try This Next Tomato Avocado Salad with Edamame
  • 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:

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.

More Sandwiches and Wraps We’ve Been Crushing On

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Tomato Avocado Salad with Edamame

I love summer salads like this Tomato Avocado Salad with Edamame that has an amazing cumin-lime vinaigrette! And did you know that edamame is low in net carbs and high in protein!

PIN Tomato Avocado Salad with Edamame to try it later!

This tasty Tomato Avocado Salad with Edamame is something I’d love to make over and over in the summer when fresh tomatoes are so good. And both edamame and avocado are healthy foods that always feel like a treat!

I first made this recipe years ago when frozen edamame was only available in the shell, at least at the stores where I shopped. But now I can get shelled edamame at Kroger near me, and they make it much easier to get this on the table. And recently I came across this recipe back in the archives and got inspired to make it again, and I think the new photos really show off the deliciousness of this combination!

If you’ve enjoyed edamame as an appetizer in a sushi restaurant, I bet you’ll enjoy them in this salad. And if you’re lucky enough to have fresh garden tomatoes, that will only make the salad better!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What is Edamame?

Edamame is the name for immature soybeans that are shelled out of the pod and then eaten, and they’re a favorite appetizer with Asian food. You can probably find shelled edamame, which I do highly recommend, and they are often sold frozen, near the frozen vegetables.

Is Edamame high in carbs?

Edamame does have some carbs, but it’s also very high in fiber. One cup of shelled edamame has about 13.8 carbs, but 8 grams of fiber, and edamame is also high in protein. Check out the nutritional information for edamame and you might be surprised.

How to store avocado so it stays good longer:

I used to look longingly at those big bags of avocados at Costco but never buy them because I couldn’t use that many avocados before they went bad. Then I learned that once avocados are ripe, if you keep them in the fridge they last for days and days without getting any softer. I wish I remembered who told me about this, because that bit of avocado storage information has changed my life.

How to Make Tomato Avocado Salad with Edamame:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. Dice the avocados, put in a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime.
  2. Drain thawed edamame into a colander placed in the sink. Pat dry with paper towels if needed.
  3. I took a photo of the edamame in a measuring cup to show you that a 12 oz. bag of frozen shelled edamame made almost exactly two cups of shelled edamame.
  4. Cut tomatoes in half so you have 2 cups of tomatoes.
  5. Slice green onions, more or less to taste.
  6. For an easy dressing I whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (links are affiliate links).
  7. I love this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil.
  8. Mix together tomato and edamame and toss with the dressing. (You might not need all the dressing.)
  9. Then mix in avocado.
  10. Serve salad right away.
  11. This was surprisingly good when it had been in the fridge overnight, although I don’t think it would last more than one day.

Make it a Low-Carb Meal:

I would definitely eat this Tomato Avocado Salad with Edamame as just a whole-meal salad for a light lunch, but it would make a geat side dish for something like Grilled Fish with Lemon and Capers, Grilled Chicken Kabobs with Vegetables, or Marinated Grilled Flank Steak.

More Salads with Avocados

If you’re an avocado fan like I am, check out 26 Amazing Salads with Avocado.

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Popular Recipe Blueberry Matcha Latte Recipe – Pinch of Yum

Ingredients

Ingredients

  • 2 small avocados
  • 1 T fresh lime juice
  • 2 cups cherry tomatoes
  • 12 oz. frozen shelled edamame (see notes)
  • 1/2 cup sliced green onion

Cumin-Lime Vinaigrette

  • 4 T fresh lime juice
  • 1/2 tsp. ground cumin
  • 1 tsp. Spike Seasoning
  • 1/2 tsp. Vege-Sal (or salt)
  • 3 T extra-virgin olive oil (more or less to taste)

Instructions

  1. Dice the avocados into a bowl, then add fresh lime juice and stir until avocado pieces are all coated with lime. (This keeps the avocado from turning brown
  2. Thaw frozen edamame overnight in the fridge, then drain into a colander placed in the sink. I would pat them dry with paper towels after they dry,
  3. Cut cherry or grape tomatoes in half until you have enough to make 2 cups of tomatoes. (Or use diced fresh garden tomatoes if you have some!
  4. Slice about 1/2 cup of green onion, more or less to taste
  5. Whisked together lime juice, olive oil, ground cumin, Spike Seasoning, and Vege-Sal (or a slightly smaller amount of salt) to make the dressing.\
  6. I loved this dressing with lots of lime, but taste after you mix the dressing and see if you want to add a bit more olive oil
  7. Mix together tomato and edamame and toss with the desired amount of dressing
  8. Then gently mix in the chopped pieces of avocado
  9. Serve salad right away, although this was surprisingly still quite good when it had been in the fridge overnight.

Notes

Twelve ounces of frozen shelled edamame is about 2 cups.

Recipe created by Kalyn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 198Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 263mgCarbohydrates: 11gFiber: 6gSugar: 2gProtein: 4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato Avocado Salad with Edamame is a great option for low-carb or Keto diets with only 5 net carbs per serving! All the ingredients here do have some carbs, but they’re also loaded with nutritional benefits, and edamame has lots of fiber so it’s low in net carbs. This is also good or for any phase of the original South Beach Diet, although it might be a bit of a splurge on fat for South Beach.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite salad with tomato, avocado, and edamame was first posted in 2009, probably with a photo that would make me shudder now. The recipe was last updated in 2023, with greatly improved photos and more information.

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Nutrition Facts

Amount per serving

  • Calories N/A
  • Total Fat N/A
  • Saturated Fat N/A
  • Cholesterol N/A
  • Sodium N/A
  • Total Carbohydrates N/A
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Author

Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.