Note: A mandoline slicer or vegetable peeler make quick work of slicing the vegetables.

1. Add the tuna, mayo, mustard, diced celery, and capers to a medium bowl. Stir to combine and season to taste with black pepper.

2. Cut off the long stem at the end of each collard leaf. Fold leaf in half lengthwise and use a vegetable peeler to carefully peel the center stem to shave it down; this makes it easier to fold once you’ve stuffed it. Repeat until all leaves are done.

3. Place collard leaves on a flat surface. Spread approximately 2 tablespoons of tuna salad on one side of each leaf, parallel to the stem, leaving space at the edge to fold it in and roll. On top of the tuna layer approximately 4 slices each of cucumber and carrot, 3-4 slices each of zucchini and red pepper, red onion, and optional ingredients as desired. Fold in the outer edge and begin rolling from the filled side until you have a burrito shape. Cut each wrap in half to serve.