In a mixing bowl, combine one can of drained tuna, finely chopped gherkins, sundried tomatoes, and a generous spoonful of mayonnaise. Season with salt and pepper to taste, mixing thoroughly.

Lay out a large wheat tortilla. In the center, place fresh spinach leaves, then half of the tuna mixture, bell pepper slices, and sprinkle with cheese.

Fold the top and bottom of the tortilla over the filling, then fold in the sides tightly.

Preheat a griddle pan over medium-high heat, adding oil to coat the bottom. Place the wraps seam-side down in the pan.

Cook for 2–3 minutes until golden brown, then flip and cook the other side for another 2–3 minutes.

Remove from the pan, let cool slightly, slice in half, and serve warm.