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Drain and crumble tuna. Set aside.
Collect the avocado flesh and add the lime juice. Chop cilantro.
Mix the cream cheese with avocado flesh in a large bowl.
Stir in tuna and cilantro. Season with hot sauce and mix well.
Peel and cut cucumber sticks. Dice the tomatoes.
Spread the tuna guacamole over each tortilla generously. Cover with a few salad leaves.
Divide the cucumber sticks and tomato on one half of the tortilla and then add a little guacamole on top.
Roll the tortilla and cut each tortilla in half. You can tie the tortilla roll with a toothpick or food-grade string.