1. Peel and grate the carrots and cut the tomatoes into cubes. Peel the avocado, remove the pip and slice.
2. Heat a non-stick frying pan over a low flame, add the wraps, one at a time, and dry-fry for about 30 seconds on both sides. Remove from the pan.
3. Spread a tablespoon of mayonnaise over each wrap, top with the avocado slices and the drained tuna, and garnish with the cubed tomatoes, grated carrots and salad.
4. Season with a few drops of lemon juice, a pinch of salt and a generous sprinkling of pepper. Roll up the wraps, making sure that none of the filling spills out. Warm quickly in the frying pan, cut in half diagonally and serve.
