In a medium mixing bowl, combine the drained tuna, Greek yogurt, Dijon mustard, lemon juice, corn, red onion, relish or capers, garlic powder, and black pepper. Stir until the mixture is well combined and creamy.

To make the tortilla more pliable, warm it in the microwave for 10–20 seconds wrapped in a damp paper towel. This will help it fold without cracking.

Lay the wrap on a clean surface. Sprinkle the shredded cheese over the bottom third of the wrap, leaving an inch of space from the edges. Spoon the tuna mixture over the cheese.

Fold in the sides of the tortilla, then fold up the bottom edge, tucking it under the filling. Roll tightly into a burrito-style wrap.

Heat a nonstick skillet or grill pan over medium heat. Add a drizzle of olive oil. Place the wrap seam-side down and grill for 3–4 minutes, pressing gently to help seal and brown the edges. Flip and cook for another 2–3 minutes until golden and crisp.

Remove from heat, let sit for a minute, then slice in half if desired. Serve with a side salad, sliced cucumbers, or your favorite chips for a full meal.