Cut tortillas in half, down the middle.

Drizzle mayo on both halves.

Then fold the round outer part of the tortilla over about a ½ inch to make both sides parallel.

On one side of the tortilla, layer your cheese, chicken nugget and pickles.

Take the filled end of the tortilla and fold the tortilla over to create a triangle. Fold cut edge toward the folded edge.

Continue to fold the tortilla until its wrapped. Your wrap should be a triangle cone shape.

Fold the open part of the tortilla inward and press the wrap firmly, solidifying its shape.

Cook the wrap on a sand which press or stove top with gentle pressure for 3-4 minutes or until tortilla begins to brown and its contents are warm. Let cool and serve warm or pack for lunches.