Prep the produce. Finely chop the celery, onion, and cucumber. Roughly chop your herbs. Zest the lemon, then cut it in half.

Drain the tuna well. Press out excess liquid so the salad doesn’t get watery. Flake the tuna with a fork.

Mash the avocado. In a mixing bowl, mash the avocado until mostly smooth. Leave a few small chunks if you like texture.

Build the creamy base. Stir in Greek yogurt or mayo (if using), Dijon, lemon zest, and 1–2 teaspoons of lemon juice. Add a pinch of salt, black pepper, and garlic powder.

Fold in the tuna and veggies. Add tuna, celery, onion, cucumber, and herbs. Gently fold until evenly combined. Taste and adjust seasoning with more salt, pepper, or lemon juice.

Warm the wraps (optional but recommended). Heat a dry skillet over medium for 10–15 seconds per side, or microwave wrapped in a paper towel for 10 seconds. This makes rolling easier.

Assemble the wraps. Lay out each tortilla. Add a handful of greens, then spoon a generous amount of tuna salad on top. Add any extras like sliced tomatoes or pickles.

Roll and tuck. Fold the sides in, then roll tightly from the bottom up. Slice in half diagonally if you like.

Serve right away. Enjoy as-is, or with crunchy chips, fresh fruit, or a simple side salad.