The tuna isn’t drained properly, or there’s too much lemon juice or sauce. This makes the wrap soggy instead of crispy, and the tortilla steams rather than toasts.

• Drain the tuna very well (press it with a spoon or your hands).
• Add lemon juice gradually and adjust after tasting.
• Spread the sauce on the tortilla, not directly into the filling.

It’s tempting to add more, but too much filling makes the wrap hard to fold, causes it to burst open in the pan, and prevents even melting inside.

• Think of it like a panini: flat beats thick.
• Spread the filling in an even, thin layer.
• If you have extra filling, make another wrap instead.

The tortilla browns too fast while the cheese inside stays unmelted. The outside burns, the inside stays lukewarm, and the wrap dries out.

• Cook on medium heat, not high.
• After flipping, gently press the wrap with a spatula to help heat reach the center.
• Give it time — melted cheese is worth the wait.