- In a bowl, combine the drained tuna, yoghurt, vinegar, sweetcorn, chives, salt and pepper to form the filling.
- Lay the wrap out on a chopping board and put half the spinach and avocado in the middle of the wrap (leave at least an inch perimeter around the edge of the wrap to ensure you can wrap it up easily!)
- Spoon on half of the tuna mixture, then fold the top and bottom of the wrap towards the centre.
- Close up the wrap by rolling from right to left, and either eat as it is or grill in a grilling machine to create a lovely crispy outside. Serve with salad.
This makes a great lunch on the go and is a really inexpensive alternative to pre-packed sandwiches, feel free to swap the tuna for any other canned fish or any leftover cooked meat you have available from your Sunday lunch.