Drain the canned tuna thoroughly and flake it into a mixing bowl.

Chop celery, red onion, and red bell pepper. Slice cucumber thinly.

In a separate bowl, mix mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dried dill, salt, and pepper until smooth.

Combine flaked tuna and chopped vegetables with the dressing. Fold gently until evenly coated.

If using capers, fold them into the mixture.

Wash and dry lettuce leaves, laying them flat.

Warm tortillas in a skillet or microwave for a few seconds until pliable.

Assemble the wraps by placing a lettuce leaf on each tortilla, adding a quarter of the tuna salad in the center.

Roll up the tortilla, tucking in the sides as you go.

Serve immediately or store for later.