- Cook the rice according to the packet instructions, then drain.
- While the rice is cooking, mix together the tuna, sour cream, chilli (if using) and spring onions.
- Heat up the tortillas according to the packet instructions.
- Make up the burritos by spreading generously with the rice and tuna mix, scattering over the sweetcorn and salad leaves.
- Season with a generous squeeze of lime juice and black pepper. Roll the burritos up tightly and serve with chilli sauce (if using).