Prepare the spicy tuna filling:

• In a bowl, combine the drained tuna, mayonnaise, sriracha sauce, soy sauce, sesame oil, lime juice, garlic powder, and ground ginger (if using). Stir until the mixture is well combined.

• Add the chopped green onions and stir again. Set aside.

Assemble the crunchwrap:

• Lay a large flour tortilla on a flat surface.

• In the center of the tortilla, spread a small amount of the spicy tuna mixture.

• Top with a few slices of cucumber, avocado, shredded lettuce, and shredded carrots.

• Place a small tostada shell or a few crispy tortilla chips on top of the filling for extra crunch.

• Sprinkle with shredded cheese.

Fold the tortilla:

• Carefully fold the edges of the tortilla towards the center to form a hexagon shape, making sure to tuck the sides in as you go. The filling should be fully enclosed.

Grill the crunchwrap:

• Heat a large skillet or grill pan over medium heat and brush with olive oil or butter.

• Place the assembled crunchwrap seam side down in the skillet. Grill for about 2-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese has melted inside.

• You may need to press down lightly with a spatula to ensure the crunchwrap stays closed while grilling.

Serve:

• Remove from the skillet and let it cool slightly before cutting into halves or quarters. Serve with extra sriracha sauce or a dipping sauce of your choice.