In a mixing bowl, combine the drained tuna, mayonnaise, chopped pickles, and shredded cheddar cheese. Mix well until all ingredients are fully incorporated. Season with salt and pepper to taste.

Lay out the flour tortillas on a flat surface. Divide the tuna mixture evenly between the two tortillas, spreading it across the center of each tortilla, leaving a small border around the edges.

Place an equal amount of shredded lettuce on top of the tuna mixture on each tortilla.

Arrange the tomato slices evenly over the lettuce on each tortilla.

To wrap the tortilla, fold in the sides towards the center, then fold the bottom edge of the tortilla over the filling and continue to roll it up tightly, tucking in the sides as you go.

Optional: If you prefer a toasted wrap, heat a non-stick skillet or griddle over medium heat. Place the wraps seam-side down on the skillet and cook for 2-3 minutes, or until golden brown. Flip the wraps and cook for an additional 2-3 minutes, or until the other side is golden brown and the cheese has melted.

Remove the wraps from the skillet, let them cool for a minute or two, and then slice them in half diagonally. Serve immediately.