Preparation

• In a bowl, mix drained tuna, finely chopped gherkins, sundried tomatoes and mayo. Season with salt and pepper.
• In the centre of each wheat tortilla wrap arrange some spinach in a verticle line. Spoon half of the tuna mix on top of the spinach, add bell pepper slices and cover everything with grated cheese.
• Fold the top and bottom of the tortilla over the filling then fold the sides in to create a wrap.
• Brush a griddle pan (or a non-stick frying pan) with a little oil and heat on medium-high. Add the tuna melt wraps and place another heavy pan (like a cast iron skillet) on top to weigh the wraps down.
• Fry for 2-3 minutes (until brown lines are showing, or the bottom browns and crisps up), then turn and fry on the other side for another 2-3 minutes.
• Cut each wrap in half and serve warm with your favourite salad!