In a bowl, mix drained tuna, finely chopped gherkins, sundried tomatoes and mayo. Season with salt and pepper.

In the centre of each wheat tortilla wrap arrange some spinach in a vertical line. Spoon half of the tuna mix on top of the spinach, add bell pepper slices and cover everything with grated cheese.

Fold the top and bottom of the tortilla over the filling then fold the sides in to create a wrap. We recommend keeping it rather flat, rather than round.

Brush a griddle pan (or a non-stick frying pan) with a little oil and heat on medium-high. Add the tuna melt wraps and place another heavy pan (like a cast iron skillet) on top to weigh the wraps down.

Fry for 2-3 minutes (until brown lines are showing, or the bottom browns and crisps up), then turn and fry on the other side for another 2-3 minutes.

Cut each wrap in half and serve warm with your favourite salad!