A tasty wrap with plant-based protein, crisp greens, and creamy Caesar dressing for a fresh, easy meal.
# Components:
→ Plant-Based Protein
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 7 oz extra-firm tofu, pressed and cubed
→ Vegetables & Greens
03 - 2 large whole wheat or spinach tortillas
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 tablespoons plain Greek yogurt or dairy-free yogurt
08 - 1 tablespoon olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon vegetarian Worcestershire sauce
12 - 1 small garlic clove, minced
13 - 2 tablespoons grated Parmesan cheese or vegan Parmesan
14 - Salt and black pepper, to taste
→ Toppings
15 - 2 tablespoons roasted sunflower seeds or pumpkin seeds
16 - Extra shaved Parmesan, optional
# Method Steps:
01 - Lightly mash the chickpeas with a fork, leaving some whole for texture, then add cubed tofu and gently toss to combine.
02 - Whisk Greek yogurt, olive oil, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, salt, and pepper in a small bowl until smooth.
03 - Add romaine lettuce, cherry tomatoes, and red onion to the chickpea-tofu mixture. Pour dressing over and toss to evenly coat.
04 - Lay tortillas flat, divide filling between each, sprinkle with sunflower or pumpkin seeds, and add extra Parmesan if desired.
05 - Fold the bottom edge of each tortilla over the filling, roll tightly, and slice in half if preferred.
06 - Serve immediately or wrap tightly in foil for meals on the go.
