Begin by opening your can of skipjack tuna and draining the liquid completely. In a medium bowl, mix the drained tuna with Greek yogurt, Dijon mustard, lemon juice, corn, red onion, dill relish, garlic powder, and black pepper until well-combined.

To make your burrito-sized wrap pliable, cover it with a damp paper towel and microwave for about 10-20 seconds. Place it on a clean surface and sprinkle a layer of shredded mozzarella cheese at one end, leaving about an inch of space on the sides and bottom.

Start folding the sides of the tortilla towards the center. Then fold the bottom upwards, tucking in the edges. Gently roll the tortilla away from you until it’s tightly wrapped.

Preheat a skillet or grill pan over medium heat and drizzle in a bit of olive oil. Place the wrap seam side down on the hot pan. Let it cook for about 3-4 minutes, gently pressing it with a spatula. Flip the wrap and cook for another 2-3 minutes, adjusting to medium-low heat if it’s browning too quickly.