Open can, discard lid.  Hold a small wire mesh strainer or colander over an empty sink; dump can of tuna into strainer, hold over sink until all of the liquid has drained.  (To be sure all of the liquid has drained, gently press on tuna in strainer with the back of a spoon.) Place tuna in a medium bowl, flake into small pieces with a fork.  Sprinkle with lemon juice, toss gently.  Carefully mince jalapeno pepper, is using; stir into tuna.  Lay tortillas flat on a clean surface.  Arrange 2 tablespoons lettuce down the center of each tortilla.  Sprinkle lettuce with 1/6 of tuna mixture, 2 tablespoons salsa and 2 tablespoons shredded cheddar.  Roll up tortillas and wrap with Reynolds Aluminum Foil and chill for one hour before serving.