Chili Lime Tuna Wraps with Cashew Curry Sauce

holding cabbage wraps with chili lime tuna, carrots and peppers

5 from 1 review

Adding these cabbage wraps with chili lime tuna to my weeknight menu! They are gluten free, dairy free, paleo and even whole30 friendly.


  • 2 cans Chili Lime Seasoned Elite Tuna
  • napa cabbage
  • 1 cup matchstick carrots
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup shredded purple cabbage

cashew curry sauce:

  • 1/2 cup creamy cashew butter
  • 1 TBS red curry paste
  • juice of 1 lime
  • 2TBS coconut aminos
  • dash of salt
  • 2 TBS water, to thin as needed


1. Open cans of tuna, making sure not to drain the juices (this is the seasoning and flavor!) and transfer to small bowl. Mix with fork, set aside. 2. Rinse the napa cabbage and gently pull off leaves. Pat with paper towel to dry. Set aside. 3. Make the sauce: in a small bowl combine the sauce ingredients with whisk or fork. Thin with water, 1 tablespoon at a time, as needed. 4. Assemble the wraps: gently pull apart the cabbage leaves. Add the carrots, purple cabbage, bell peppers, about 1/4 cup of tuna and end with about a tablespoon of sauce. Gently roll up the cabbage, securing with toothpick if needed. 5. Repeat with remaining ingredients until you’ve used up the tuna. 6. Dip cabbage wraps in remaining cashew curry sauce. Enjoy!


Store remaining cashew curry sauce in covered container in fridge up to one week. Tip: Use leftover sauce in buddha/power bowls or as salad dressing.


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