Grate the carrots and squeeze out excess moisture in a clean towel. Chop the lettuce fine, dice the onion small, drain the corn and drain the tuna thoroughly.

In a large bowl, combine the grated carrot, chopped lettuce, corn, diced onion and flaked tuna.

Add the grated cheese and crumble the soft cheese over the top.

Squeeze in the lemon juice, add the olive oil and salt, then fold everything together gently. Dice the avocado and fold it in last. Pour off any liquid pooling at the bottom of the bowl.

Warm the tortillas for 10 seconds in a dry pan so they fold without cracking.

Place a portion of filling in a line one third up from the bottom edge, leaving 2 inches clear on each side. Fold the sides in, then roll tightly from the bottom, compressing as you go.

Heat a grill pan over medium-high heat with no oil. Place the wraps seam-side down and cook 2 to 3 minutes, then flip and cook another 2 to 3 minutes until golden with grill marks on both sides.

Rest for 1 minute off the heat, then slice in half on a diagonal and serve.