Make the salsa. Scoop out the avocados and roughly dice. Thinly slice the spring onions. Drain the sweetcorn, tip into a bowl. Add the avocados and spring onion. Squeeze in the lime juice, season with the ground cumin or coriander and a decent amount of salt and pepper. Set aside.

Put the oven on a low heat to keep quesadillas warm once cooked.

Drain the tuna then mix in a bowl with the chipotle paste and some seasoning. Grate the cheddar

Spread a quarter of the spicy tuna across one of the wraps and top with a quarter of the cheddar. Sandwich together with another wrap.

Get a large non-stick frying pan over a medium to high heat. Drizzle in a splash of olive oil. Fry the quesadillas for around 2 minutes on each side until golden brown, pressing down with a spatula whilst it cooks to encourage the cheese to melt. Keep warm in the oven whilst you repeat with the remaining wraps.

Cut the quesadillas into triangles, serve with the salsa. Sorted