Wrap de atún fundido

Ingredientes

• 2 cans tuna in water, drained and flaked (Base of the filling.)
• 1/4 cup mayonnaise or Greek yogurt (Adds creaminess; use Greek yogurt for a lighter option.)
• 1 tablespoon Dijon mustard (Brightens the flavor.)
• 2 tablespoons finely chopped red onion (Adds a crunch and mild bite.)
• 2 tablespoons chopped dill pickles or relish (Provides acidity and texture.)
• 1 stalk celery, finely diced (Optional, for extra crunch.)
• 1/4 cup shredded cheddar or Swiss cheese (Melts beautifully; use sharp cheddar for more flavor.)
• 4 large flour tortillas or whole-wheat wraps (Sturdy enough to hold the filling.)
• to taste butter or olive oil (For toasting.)
• to taste salt and freshly ground black pepper (For seasoning.)
• optional a squeeze of lemon, chopped fresh parsley, or a pinch of paprika (For garnish.)

Preparación

1. 1

   --- Preparation ---

2. 2

   In a medium bowl, combine drained tuna, mayonnaise (or yogurt), Dijon mustard, red onion, pickles, celery, a squeeze of lemon if using, and salt and pepper. Mix until well combined.

3. 3

   Lay out a tortilla on a cutting board and spoon about 1/4 of the tuna mixture down the center, leaving a 1-inch border on the sides.

4. 4

   Sprinkle a generous layer of shredded cheese over the tuna.

5. 5

   Fold the sides in, then roll tightly from the bottom to create a neat cylinder.

6. 6

   --- Toasting ---

7. 7

   Heat a skillet over medium heat and add a small pat of butter or a drizzle of olive oil.

8. 8

   Place the wrap seam-side down and toast for 2–3 minutes until golden brown and crisp.

9. 9

   Flip and toast the other side until the cheese is bubbling and the tortilla is speckled with brown spots.

10. 10

    --- Serving ---

11. 11

    Let the wrap rest for 1 minute, then slice in half on the diagonal.