I've been making these tuna salad wraps for years, and they've become my go-to solution when I need something satisfying but don't want to spend forever in the kitchen. There's nothing fancy about them, but that's exactly what makes them work. Good tuna, a few simple additions, and you've got lunch sorted in about ten minutes. The key to a really good tuna salad is not overdoing it. I see recipes that call for six different vegetables and three types of seasonings, but honestly? The best tuna salad lets the fish shine. I use just enough mayo to bind everything together, add some crunch with celery and red onion, and finish with a squeeze of lemon juice. That's it. The result is clean and fresh, not gloppy or over-seasoned. These wraps are perfect for those days when you're working from home and need something more substantial than a sandwich but don't want to cook. I usually make enough tuna salad for two or three wraps at once since it keeps well in the fridge for a couple days. The trick with the tortillas is to warm them slightly in a dry skillet for about thirty seconds on each side. This makes them more pliable and adds a subtle toasted flavor that pairs really nicely with the cool tuna filling. Serve these with some pickle spears or a handful of kettle chips if you want something crunchy on the side. They're also great for packing lunches since they hold together well and don't get soggy if you eat them within a few hours of making them.