Drain the tuna thoroughly. Press the lid firmly over the can to squeeze out as much liquid as possible. Less moisture means a creamier, not soggy, filling.

Mix the base. In a bowl, combine 2–3 tablespoons of Greek yogurt with 1 teaspoon Dijon mustard. Add a squeeze of lemon juice and a pinch of zest for brightness. Season with salt and pepper.

Add crunch and flavor. Stir in celery, onion, and pickles. Add chopped fresh dill or parsley. If you like heat, a pinch of red pepper flakes or a dash of hot sauce works well.

Fold in the tuna. Use a fork to gently break it up and coat it evenly with the dressing. Taste and adjust seasoning—add more lemon, mustard, or salt as needed.

Prep your wraps. Warm tortillas for 10–15 seconds in the microwave or in a dry skillet to make them flexible. If using lettuce, pat leaves dry with a paper towel.

Layer smart. Lay down spinach or greens first to create a barrier. Spoon tuna mixture on top. Add cucumber matchsticks, shredded carrots, and avocado slices if using.

Roll tightly. Fold in the sides, then roll from the bottom up, keeping it snug so the filling stays put. For lettuce, overlap two leaves for sturdiness, then roll.

Slice and serve. Cut each roll-up in half on a slight diagonal. Secure with toothpicks if packing for later.

Optional finishing touch. A light sprinkle of cracked black pepper or a squeeze of lemon over the cut sides wakes up the flavors.