# What You’ll Need:
→ Plant-Based Protein
01 - 1 (14 oz) can chickpeas, drained and rinsed
02 - 7 oz extra-firm tofu, pressed and cubed
→ Vegetables & Greens
03 - 2 large whole wheat or spinach wraps
04 - 2 cups chopped romaine lettuce
05 - 1/2 cup cherry tomatoes, halved
06 - 1/4 small red onion, thinly sliced
→ Caesar Dressing
07 - 3 tbsp plain Greek yogurt (or dairy-free yogurt for vegan)
08 - 1 tbsp olive oil
09 - 1 tbsp lemon juice
10 - 1 tsp Dijon mustard
11 - 1 tsp vegetarian Worcestershire sauce
12 - 1 small garlic clove, minced
13 - 2 tbsp grated Parmesan cheese (or vegan Parmesan)
14 - Salt and black pepper, to taste
→ Toppings
15 - 2 tbsp roasted sunflower seeds or pumpkin seeds
16 - Extra shaved Parmesan (optional)
# Directions:
01 - Lightly mash the chickpeas with a fork, leaving some intact for texture. Add cubed tofu and gently toss to combine.
02 - In a separate bowl, whisk Greek yogurt, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, Parmesan, salt, and pepper until smooth.
03 - Add chopped romaine lettuce, cherry tomatoes, and red onion to the protein mixture. Pour dressing over and toss to evenly coat.
04 - Lay wraps flat. Divide filling evenly between each wrap, sprinkle with seeds, and add extra Parmesan if desired.
05 - Fold the bottom edge of each wrap over the filling, then roll tightly. Slice in half if preferred.
06 - Serve immediately or wrap tightly in foil for transport.
