2 (5-ounce) cans tuna, drained
1 (7 1/2-ounce) jar artichoke hearts, drained and chopped
1 mini cucumber, chopped
1/2 cup chopped grape tomatoes
1/3 cup mayonnaise
1/2 teaspoon ground mustard
1 teaspoon garlic salt
1 lemon, zested
2 tablespoons fresh lemon juice
3 (10-inch) sun-dried tomato basil tortillas
6 lettuce leaves
6 tablespoons French-fried onions
Stir tuna, artichokes, cucumber, tomatoes, mayonnaise, mustard, garlic salt, lemon zest, and lemon juice together in a bowl.
Lay out tortillas on a work surface; lay 2 lettuce leaves on each tortilla. Spoon tuna mixture in a line across the middle of each tortilla; top tuna with 2 tablespoons French-fried onions. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito.
