Boil the eggs

• Place the eggs in a saucepan of water and bring to a boil.
• Cook until hard-boiled, then cool, peel and chop.

Make the tuna filling

• In a bowl, mix the drained tuna with the mayonnaise, Greek yogurt, mustard and lemon juice.
• Add the chopped red onion, pickles and chopped eggs.
• Season with salt and black pepper and stir until combined.

Fill the wraps

• Lay the tortillas flat and spread the tuna mixture over them.
• Top with the shredded lettuce.

Roll and toast

• Fold in the sides and roll the wraps tightly.
• Toast in a hot frying pan until golden on both sides.