Moroccan Spiced Tuna and Chickpea Wraps

In a medium bowl, flake the drained tuna with a fork.

Add the rinsed and drained chickpeas to the bowl with the tuna.

Stir in the chopped fresh parsley and fresh mint.

In a small separate bowl, whisk together the lemon juice, olive oil, ground cumin, and paprika.

Pour the dressing over the tuna and chickpea mixture. Mix gently until everything is well combined.

Lay out the flour tortillas. Divide the tuna and chickpea mixture evenly among the four tortillas.

Fold in the sides of each tortilla, then roll them up tightly to form wraps. Serve immediately.