For the Tuna Salad:
2 5 ounces cans white albacore tuna, canned in water
1 cup cooked chickpeas, drained and rinsed
2 stalks celery, diced
1/4 small red onion, diced
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 cup dill pickles, finely chopped
3/4 cup plain greek yogurt
1 teaspoon freshly squeezed lemon juice
For the Wraps:
1 cup grape tomatoes, halved
8 leaves butter lettuce
4 large whole wheat large tortillas
In a large mixing bowl, combine all ingredients for the tuna salad.
Lay out the tortilla on a flat surface. Place tuna salad mixture in a line in the center of the wrap.
Top with tomatoes and lettuce.
Roll into a burrito shape, making sure to fold in the sides and wrap as tightly as possible.
Slice in half and enjoy.