Make the Tuna Salad:

1. Drain the Tuna: Open the can of tuna and drain thoroughly. Press down with a fork or spoon to remove as much liquid as possible—excess liquid makes the tuna salad watery and wraps soggy. Transfer drained tuna to a medium mixing bowl.
2. Flake the Tuna: Using a fork, break up the tuna into small, flaky pieces. You want it somewhat broken down but still with visible texture—not mushed into paste.
3. Mix the Salad: Add mayonnaise (or Greek yogurt), lemon juice, garlic powder, dried dill, salt, and pepper to the bowl with tuna. Mix thoroughly with a fork until everything is evenly combined and creamy. If using celery or onion, add them now and stir to incorporate.
4. Taste and Adjust: Taste the tuna salad and adjust seasonings as needed. Add more mayo if it seems dry, more lemon juice for brightness, or more salt and pepper for flavor. The tuna salad should be well-seasoned and flavorful!

Prepare the Vegetables:

5. Prep the Cucumber: Wash the cucumber and slice it into thin rounds (about ⅛-inch thick). Place cucumber slices on paper towels and gently pat to remove excess moisture—this prevents soggy wraps!
6. Prep the Lettuce: Wash lettuce or greens thoroughly and dry completely using a salad spinner or by patting with paper towels. Wet greens will make your wrap fall apart!

Assemble the Wraps:

7. Warm the Tortilla (Optional): For easier rolling, warm tortillas for 10-15 seconds in the microwave (wrapped in a damp paper towel) or briefly in a dry skillet. This makes them more pliable.
8. Lay Out Tortilla: Place one tortilla on a clean work surface or large plate.
9. Add Lettuce: Arrange about 1 cup of lettuce in the center of the tortilla in a horizontal line, leaving 2-3 inches clear on each side and about 3 inches clear at the bottom edge.
10. Add Tuna Salad: Spoon half of the tuna salad (about ⅓ to ½ cup) over the lettuce, spreading it in a line rather than a pile.
11. Add Cucumber: Layer 10-12 cucumber slices over the tuna salad, slightly overlapping them.
12. Add Optional Ingredients: If using avocado, tomatoes, carrots, or other add-ins, layer them now on top of the cucumber.
13. Fold and Roll: Fold the bottom edge of the tortilla up and over the filling, pulling it tight to enclose the ingredients. Fold in the left and right sides, then continue rolling away from you, keeping tension so it stays tight. The final roll should seal at the top.
14. Slice and Serve: Using a sharp knife, slice the wrap in half diagonally. Serve immediately, or wrap tightly in plastic wrap or parchment paper for later.
15. Repeat: Make the second wrap with remaining ingredients.