Drain the can of tuna and add it to a medium bowl. Mix in the Greek yogurt, mustard, lemon juice, corn, diced onion, relish or capers, garlic powder, and black pepper. Stir until everything is well combined.

Tip: You can make this filling ahead and store it in the fridge for up to 3 days.

Warm the tortilla to make it more flexible. Microwave it with a damp paper towel for 10-20 seconds. This step prevents tearing while rolling.

Lay the wrap flat on a clean surface. Sprinkle the shredded cheese near the bottom third of the wrap (leave about an inch on all edges), then spoon the tuna mixture over the cheese.

Fold in the sides of the tortilla, then roll it tightly from the bottom up, tucking everything in as you go.

Heat a skillet or grill pan over medium heat with a touch of olive oil. Place the wrap seam-side down and press gently. Cook for 3-4 minutes until golden, then flip and cook another 2-3 minutes.

Tip: Lower the heat slightly if it’s browning too fast—this gives the cheese time to melt!