For the tuna:
Chop 2 celery stalks, 2 dill pickles, and 1/4 red onion
Add 1 can of tuna, salt, pepper, and 3/4 T mayo
For the humus:
In a food processor, blend 1 can of drained chickpeas, the juice of 2 lemons, 1/4 cup tahini paste, 2 cloves garlic.
Spread the humus over 1/2 of a whole wheat wrap and top with the tuna salad.
Roll and eat!