Take a large mixing bowl and place a colander on top of the bowl. Empty the cans of tuna into the colander and squeeze all of the water out as much as you can.

Now, add the tuna to a large bowl and shake worcestershire sauce over the tuna. Mix until combined. Next, add in red onion, carrots, celery, pickles, celery salt, cracked black pepper, and mayo. Mix that together until everything is combined. Then squeeze in the lemon juice and mix that together. Taste and add more seasoning if needed. Cover and chill.

To make the cloud bread, in a large mixing bowl add egg white and blend the egg whites with an electric mixer until stiff peaks form (about 3-5 minutes of mixing at medium high speed).

Add in the cornstarch and Zaatar seasoning and fold everything together gently. Add a few scoops of the mixture onto a baking sheet lined with parchment paper. Bake in a 300° oven for 23 minutes. Remove from parchment paper and add the tuna to the wrap. Top with banana peppers and tomatoes and wrap! Enjoy!