1 can skipjack tuna (5 oz) or yellowfin

2 tablespoons Greek yogurt

½ tablespoon Dijon mustard or regular mustard

½ lemon, juice of (about 1 Tbsp)

¼ cup corn

¼ cup red onion, diced (about ¼ of a red onion)

1 tablespoon dill relish or capers

½ teaspoon garlic powder

¼ teaspoon black pepper

¼ cup shredded mozzarella cheese or cheese of choice

1 wrap, at least 10 inches in size (burrito-sized), such as Siete or La Tortilla Factory brand

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Drain the tuna. In a medium bowl, combine the drained tuna with Greek yogurt, Dijon mustard, lemon juice, corn, red onion, relish, garlic powder, and black pepper. Mix well until fully combined.
To make the wrap more pliable, heat the tortilla by covering it with a damp paper towel and microwaving it for 10-20 seconds.
Lay the warm tortilla on a clean surface. Add a layer of shredded cheese at the end of the wrap closest to you, leaving at least an inch of space on the sides and bottom. Add the tuna mixture on top of the cheese.
Fold the sides of the tortilla towards the middle. Then fold the bottom of the tortilla and tuck the edges under. Roll the tortilla away from you to the edge.
Heat a skillet or grill pan over medium heat and add a little olive oil. Place the wrap seam-side down and cook for 3-4 minutes, pressing gently a couple of times as it heats. Flip the wrap and cook for an additional 2-3 minutes. If it’s cooking too quickly, lower the heat to medium-low.
Remove from the pan and cut in half. Serve and enjoy!

Tuna Substitute: Swap out the tuna for chicken or chickpeas for a different protein option.
Cheese Options: Try different meltable cheeses like cheddar, provolone, or gouda for a new flavor profile.
Add Greens: Toss in some spinach or arugula for extra nutrition and a pop of color.
Wrap Variations: Use gluten-free wraps or lettuce leaves for a low-carb alternative.
Storage: Best enjoyed fresh but can be stored in an airtight container in the fridge for up to 1 day.
Reheating: Reheat in a skillet or grill pan over medium heat, flipping once, until warmed through and slightly crispy.