Recipe courtesy of Big & Little's Restaurant

Ahi Poke Crunch Wrap

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  • Level: Intermediate
  • Total: 15 min
  • Active: 15 min
  • Yield: 1 serving
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1 ice-cream scoop of steamed white rice

One 12-inch flour tortilla

1 small handful mixed greens

1 tostada

Ahi Tuna Poke, recipe follows

Pickled ginger, for garnish

Serving suggestions: wasabi, spicy mayonnaise and teriyaki sauce

Ahi Tuna Poke:

1 pound sushi-grade ahi tuna, cut into 1/4-inch cubes

2 tablespoons chile paste

1 tablespoon grated ginger

1 tablespoon sesame oil

Kosher salt


  1. Scoop the rice onto the tortilla. Top with the mixed greens, followed by the tostada. Place some Ahi Tuna Poke on the tostada, and top with a few pieces of pickled ginger. Add about a tablespoon each of wasabi, spicy mayonnaise and teriyaki. Wrap up like a burrito.

Ahi Tuna Poke:

  1. In a bowl, mix together the tuna, chile paste, ginger, sesame oil and a pinch of salt.