Instructions

• In a mixing bowl, combine the tuna, Greek yogurt, Dijon mustard, walnuts, raisins, capers, parsley, salt, black pepper, and red pepper flakes. Stir with a fork until the ingredients are evenly mixed.
• Lay the flour tortilla flat and place the spinach leaves in the center. Spoon the tuna salad over the spinach.
• Fold the tortilla over the salad, then gently but firmly press down with your hand to start forming the wrap. Tuck the ends in and continue rolling tightly.
• Slice the wrap diagonally and serve immediately. Alternatively, wrap it tightly in plastic wrap and store in the refrigerator for up to a day.