Jalapeño Cheddar Tuna Melt Crunchwrap

In a large bowl, add the drained tuna and mash it with a fork or masher until broken up.

To the tuna, add mayonnaise, chopped red onion, chopped fresh jalapeño, sweet corn, yellow mustard, salt, black pepper, chopped parsley, and a squeeze of lemon juice.

Mix all ingredients together until well combined. Taste the mixture and adjust seasonings to your liking.

Lay a large flour tortilla flat. Sprinkle a layer of shredded cheddar cheese in the center.

Top the cheese with a generous portion of the tuna salad, spreading it evenly. Add a layer of tortilla chips, followed by shredded lettuce, pickled jalapeños, and another sprinkle of cheddar cheese.

Cut a small circle from the small tortilla and place it on top of the fillings to help seal the crunchwrap. Tightly fold the edges of the large tortilla over the center, creating a hexagonal shape.

Heat olive oil in a non-stick skillet over medium heat. Place the crunchwrap seam-side down in the pan.

Toast for 2-3 minutes per side, until each side is beautifully golden brown and crispy.

Remove from the pan, slice in half, and serve immediately.