The freshness and crunch of the Caesar salad, the warmth and crispiness of the grilled wrap… These two are made to love each other!

1. Preheat oven to broil. Put the grill at the center of the oven. Line a baking sheet with aluminum foil.
2. Using a fine grater, grate the parmesan. Finely chop the capers and garlic.
3. In a large bowl, combine the mayonnaise, yogurt, milk, vinegar, 180 ml (¾ cup) of parmesan, capers, and garlic. Reserve 60 ml (¼ cup) of dressing.
4. Directly above the baking sheet, tear the tofu into small bite-sized pieces. Pour the reserved dressing over the tofu. Toss to coat well. Pepper generously and add a pinch of salt.
5. Sprinkle the remaining parmesan (60 ml / ¼ cup) over the tofu bites. Broil for 8 to 10 minutes or until golden brown.
6. Meanwhile, roughly chop the lettuce. Place in the bowl with the dressing.
7. Add the tofu bites and mix.
8. Spread the tortillas out on a clean work surface. Top each tortilla with Caesar salad. Fold both ends over and roll up, pressing firmly.
9. Preheat a panini press over high heat (see Chef's Secrets). Place 2 wraps and cook for 45 to 60 seconds, until golden brown.
10. Remove from panini press and repeat step 9 with 2 more wraps. Let the panini press heat up to grill the outside of the wraps well without cooking the lettuce. Repeat for the last 2 sandwiches.
11. Cut wraps in half and serve.

This recipe is best prepared at the last minute, but will keep for 1 day in the fridge.

Chef secrets:

• If you don't have a panini press, these wraps also pan-fry very well. Heat a large non-stick skillet over medium-high heat and cook 3 wraps for 3 to 4 minutes, until golden brown, flipping halfway through cooking. Repeat with the last 3 wraps, reducing the heat as needed.
• These wraps are perfect for the lunch box or for a picnic. In this case, simply omit steps 9 and 10: the wraps will keep better if they have not been toasted.

This recipe is courtesy of Geneviève O'Gleman.

Photo credit: Sylvie Li