Ingredients

• ¼ Cup Mayonnaise
• 2 Tbsp Plain Greek Yogurt
• 1 Tbsp Fresh Lemon Juice
• ½ tsp. salt
• ¼ tsp. Ground Black Pepper
• 2 Cans (5 oz. each) Solid White Albacore Tuna in water, drained
• ¼ Cup Onion, finely chopped
• 2 Tbsp. Dill Pickles, finely chopped
• 4 (8- to 10-inch) Flour Tortillas or sandwich wraps
• 4 Slices Sharp Cheddar Cheese, cut in half
• ¾ Small Ripe Avocado, cut into 12 slices
• 8 Slices Tomato
• Nonstick cooking spray

Instructions

1. In small bowl, whisk together mayonnaise, yogurt, lemon juice, salt and pepper. In medium bowl, flake tuna with fork; fold in onion, pickles and mayonnaise mixture. Makes about 2 cups.
2. Place tortillas on work surface. Leaving about 1½ inches on sides of each tortilla, place 2 pieces cheese lengthwise in center of each tortilla; evenly divide tuna mixture, avocado and tomatoes over cheese. Fold sides of tortilla over fillings, then roll from bottom up to enclose filling.
3. Preheat grill pan over medium heat. Spray both sides of sandwiches with nonstick cooking spray; place on hot grill pan. Cook sandwiches 6 to 8 minutes or until grill marks appear and sandwiches are heated through, turning once halfway through cooking. Cut diagonally in half to serve.

Notes