Protein-packed tuna, corn and avocado wrap

Open the can of tuna (160 g) and the can of corn (340 g drained), then drain them really well in the colander, pressing the tuna to squeeze out the water.

Put the drained tuna in the mixing bowl and flake it with a fork. Add the drained corn.

Quarter the 130 g of cherry tomatoes and add them to the mixing bowl.

Add the 65 g of cream cheese, the chopped chives (0.5 tbsp), the olive oil (0.5 tbsp) and half the lemon juice. Season with salt and pepper and stir.

Cut the avocado in half, remove the pit, then cut the flesh into thin slices. Drizzle them with the rest of the lemon juice so they don't turn brown.

Warm the 4 tortillas one at a time in the dry skillet over medium heat, about 30 seconds per side, so they're soft.

Split the tuna filling into 4 equal portions over the 4 tortillas, add the avocado slices, then fold in the sides and roll up tightly. Cut in half if you like.