Add the drained tuna and lightly flake it into the chickpeas so the mixture becomes evenly distributed.

Stir in the chopped celery and sliced scallions, letting the vegetables add crunch and fresh aroma.

In the same bowl, add Greek yogurt, mayonnaise, lemon juice, capers, and everything bagel seasoning.

Mix thoroughly until the dressing coats the tuna and chickpeas, creating a creamy and cohesive salad.

Sprinkle in ground black pepper and stir again, tasting the mixture and adjusting seasoning if needed.

Lay out large lettuce leaves on a plate or board, selecting crisp leaves that can hold the filling.

Spoon a generous portion of the tuna-chickpea mixture onto each lettuce leaf.

Fold or roll the leaves slightly to form handheld wraps ready to serve.