1-Step 1: Prepare the Tuna Salad Filling Start by draining the tuna thoroughly. Open the can and press the lid down firmly to remove excess liquid, or transfer the tuna to a fine-mesh strainer. Excess moisture can make your wrap soggy, so don’t skip this step. Place the drained tuna in a medium mixing bowl. Add 2 tablespoons of mayonnaise, 1 tablespoon of sweet pickle relish, 1 tablespoon of finely chopped celery, 1 tablespoon of finely chopped onion, and 1 teaspoon of mustard. Mix everything together with a fork until well combined. Break up any large chunks of tuna as you mix to create a uniform texture. Season the mixture with salt and pepper to taste. Start with a small pinch of each, give it a taste, and adjust as needed. Remember that the cheese will add some saltiness, so don’t over-season at this stage.

2-Step 2: Soften the Tortilla Check your tortilla for flexibility. If it feels stiff or tends to crack when bent, you’ll want to soften it before assembling. A cracked tortilla won’t hold the filling properly and can fall apart during cooking. Place the tortilla on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 15-20 seconds. The steam from the damp towel will soften the tortilla and make it pliable. Alternatively, you can warm it in a dry skillet over medium heat for 10-15 seconds on each side.

3-Step 3: Assemble the Wrap Lay the softened tortilla flat on your work surface. Sprinkle the shredded cheese (or place the cheese slices) over the half of the tortilla closest to you. Leave about an inch of space around the edges uncovered this makes sealing the wrap much easier. Spread the tuna salad mixture evenly over the cheese layer, again leaving the edges clean. Don’t overfill one can of tuna makes one generously-sized wrap. If you’re using a smaller tortilla, consider splitting the filling between two wraps.

4-Step 4: Fold and Roll the Wrap Fold the left and right sides of the tortilla inward, bringing them toward the center over the filling. Think of this like folding a burrito the sides should overlap slightly in the middle. Next, fold the edge closest to you up and over the filling. Tuck the sides in as you go. Then, roll the wrap away from you in one smooth motion, keeping the filling tucked inside. The goal is a tight, burrito-shaped bundle with the seam facing down. If your tortilla cracks or tears during this process, don’t worry. You can patch small tears by pressing the dough together, or simply fold the wrap like a flat sandwich instead of rolling it. It will still taste delicious.

5-Step 5: Pan-Fry to Golden Perfection Heat 1/2 teaspoon of neutral oil in a nonstick skillet or cast-iron pan over medium-low heat. You don’t need much oil just enough to create a light coating on the pan surface. Place the wrap seam-side down in the pan. This is important because it helps seal the wrap as it cooks. Cook for 3-4 minutes without moving it. Press gently with a spatula occasionally to ensure even contact with the pan and to help the cheese melt. When the bottom is golden brown, carefully flip the wrap using a wide spatula. Cook the second side for another 3-4 minutes until it matches the golden color of the first side. The wrap should feel slightly crispy on the outside and the cheese should be completely melted inside. If you’re making multiple wraps, you can keep the finished ones warm in a 200°F oven while you cook the rest.

6-Step 6: Serve and Enjoy Remove the wrap from the pan and transfer it to a cutting board. Let it rest for about 30 seconds this helps the cheese set slightly so it doesn’t ooze out immediately when you cut it. Use a serrated knife to cut the wrap in half diagonally. The serrated edge cuts cleanly through the crispy tortilla without squishing the filling. Serve immediately while it’s warm and the cheese is still melty.