Very carefully remove the outer 3 layers of a head of iceberg lettuce. Using a pairing knife, cut the core (the harder white part) off of each piece. Lay the 3 leaves on top of each other to form a lettuce bowl of sorts. Be mindful of which way you're going to roll the wrap so you know to lay the ingredients lengthways with how you'll roll.

Sprinkle the lettuce with salt and pepper and then drizzle on the dressing.

Layer on the tofu, croutons, parmesan, and red onions. Drizzle with more dressing as desired.

Roll the wrap up like you would a burrito, starting at one end and making sure to tuck tightly. Once you get about halfway, fold in the sides and continue to roll up completely. I find this easiest to do on a piece of wax paper or parchment paper to keep it all tight.

Cut in half and enjoy!

I’ve found that the best pieces are from the outer part of a head of iceberg lettuce. The closer you get to the center, the tough the pieces get and they’re much harder to properly roll up into a wrap. Most of the time, I can only get about 2-3 wraps from each head of lettuce before the pieces get too difficult to wrap.