A delightful twist on the classic tuna salad, perfect for a quick and flavorful meal.
Open the can of tuna and drain the water completely.
Ensure the tuna is well-drained to avoid a watery mixture.
Finely chop the red onion and parsley.
Use a sharp knife for precise chopping and to avoid bruising the parsley.
In a mixing bowl, combine the tuna, red onion, parsley, Greek yogurt, and chili flakes. Mix until well combined.
Taste the mixture and adjust the seasoning to your preference.
Lay out the tortillas and place a lettuce leaf on each. Spoon the tuna mixture onto the lettuce and spread evenly.
Warm the tortillas slightly for easier rolling.
Roll the tortillas tightly around the filling and slice in half if desired. Serve immediately.
Use a sharp knife to cut the wraps cleanly without squishing the filling.
