Ingredients

• 145g tin tuna chunks in spring water, drained
• 1 tbsp lighter mayonnaise
• 40g tinned sweetcorn in water, drained
• 4 plain tortilla wraps
• 40g 50% reduced-fat mature cheese, coarsely grated
• 20g baby spinach, thicker stems removed, roughly chopped
• 2 tsp olive oil
• mixed leaf salad, to serve (optional)

Instructions

1. Mix the tuna, mayonnaise and sweetcorn in a bowl with some black pepper. Lay 2 of the wraps on a board and spread over the filling, leaving a small border. Scatter over the cheese and spinach, then sandwich with the remaining tortillas.
2. Heat 1 tsp oil in a frying pan over a medium-high heat, then toast the tortillas for 2-3 mins each side until golden and the cheese has melted, adding the remaining oil for the second one. Shimmy onto a board and slice into quarters. Serve with salad, if you like.