Make the Tuna Filling: In a medium mixing bowl, add the thoroughly drained tuna. Use a fork to flake it into small pieces.

Combine the Ingredients: To the bowl with the tuna, add the mayonnaise, diced red onion, celery, chopped gherkins, fresh dill, Dijon mustard, and lemon juice. Season with the salt and black pepper.

Mix Thoroughly: Stir everything together until it's well combined. Give it a taste and adjust the seasoning if needed. You might want a little more salt or a bigger squeeze of lemon.

Assemble the Wrap: Lay one flour tortilla flat on your work surface. Sprinkle half of the grated cheddar cheese (40g) in a thick line down the centre of the tortilla, leaving a border of about 5cm at the top and bottom.

Add the Filling: Spoon half of the tuna mixture evenly on top of the cheese. Don't overfill it, or it will be difficult to roll.

Fold the Wrap: Fold the sides of the tortilla inwards, over the edges of the filling. Then, take the bottom edge (the one closest to you) and pull it up and over the filling, tucking it in tightly. Continue to roll it away from you into a snug, compact parcel.

Toast the Wrap: Melt half the butter (about 7g) in a large non-stick frying pan or skillet over a medium heat. Once the butter is sizzling gently, place the wrap in the pan with the seam-side facing down. I find that pressing down gently with a spatula for the first minute helps seal it perfectly.

Cook Until Golden: Cook for 3-4 minutes on the first side, until the tortilla is a deep golden brown and crisp. Carefully flip it over and cook for another 3-4 minutes on the other side, until it’s equally golden and the cheese inside is completely melted and gooey.

Repeat and Rest: Remove the first wrap from the pan and set it aside. Repeat the process with the remaining butter, tortilla, cheese, and tuna filling. Let the finished wraps rest on a cutting board for a minute before slicing them in half diagonally to serve.