A quick and satisfying tuna melt wrap filled with a creamy, tangy tuna mixture and gooey melted cheese, all toasted in a crispy tortilla.

1 can tuna (5 oz), drained

2 tablespoons Greek yogurt

1/2 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 cup corn

1/4 cup red onion, diced

1 tablespoon dill relish or capers

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 cup shredded mozzarella cheese

1 large burrito-size tortilla wrap

1 teaspoon olive oil

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Drain the tuna and place it in a medium bowl.
Add Greek yogurt, Dijon mustard, lemon juice, corn, diced red onion, dill relish, garlic powder, and black pepper. Mix until well combined.
Warm the tortilla in the microwave for 10–20 seconds with a damp paper towel until soft.
Lay the tortilla flat and sprinkle shredded mozzarella cheese near the bottom, leaving space around the edges.
Spoon the tuna mixture evenly over the cheese.
Fold in the sides, then roll the tortilla tightly to form a wrap.
Heat a skillet over medium heat and lightly coat with olive oil.
Place the wrap seam-side down in the skillet and cook for 3–4 minutes, pressing gently.
Flip and cook for another 2–3 minutes until golden and the cheese is melted.
Remove from the skillet, slice if desired, and serve warm.

Swap mozzarella with cheddar, provolone, or spicy cheese for variation.

Add chopped celery or lettuce for extra crunch.

Use a low-carb or whole wheat tortilla for a lighter option.

Add hot sauce or chili flakes for extra heat.

Store leftovers wrapped in the refrigerator for up to 2 days.

Reheat in a skillet for best texture or microwave if needed.

Prepare tuna mixture ahead, but assemble fresh for best results.