This easy, flavourful tuna wrap recipe is the perfect summertime lunch and packed with delicious farmer's market veggies, drizzled with light chipotle Greek yogurt ranch dressing.

Ingredients

• 2 (10 inch) whole wheat or gluten-free tortillas
• 1/2 cup chopped romaine hearts
• 1 roma tomato, sliced
• 1/4 cup roasted fresh or canned corn
• 1/2 avocado, sliced
• 2 tablespoons chopped green onions
• 1 can tuna, drained

For the chipotle ranch dressing

• 1/4 cup nonfat plain Greek yogurt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/2 teaspoon fresh lemon juice or apple cider vinegar
• 1/4 teaspoon dried dill
• 1/4 teaspoon salt
• 1/4-1/2 teaspoon chipotle chili powder
• 1 tablespoon water to thin dressing

1. Lay out two tortillas on a large cutting board. Divide the lettuce, tomato, corn, avocado slices, green onion and tuna between each tortilla.
2. Drizzle each wrap with 1 tablespoon of the dressing, reserving the rest for dipping.
3. Roll up each tortilla, tucking in the ends as you go.
4. Enjoy immediately with the extra chipotle ranch, or wrap in plastic wrap and keep in fridge for up to 3 days (for optimal freshness).