2 salmon fillets (about 6 oz each)

2 cups romaine lettuce, chopped

¼ cup Caesar dressing

2 large whole wheat wraps

½ cup cherry tomatoes, halved

¼ cup grated Parmesan cheese

Salt and black pepper to taste

1 tablespoon olive oil (for cooking)

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Season the salmon fillets with salt and black pepper. Heat olive oil in a skillet over medium heat. Cook the salmon for 4-5 minutes on each side until crispy and cooked through. Remove from heat and let cool slightly. Flake the salmon into bite-sized pieces.
Warm the whole wheat wraps in a dry skillet for about 30 seconds on each side to make them more pliable and easier to roll.
In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, and flaked salmon. Drizzle Caesar dressing over the salad mixture and toss gently to combine.
Lay each whole wheat wrap flat and divide the salad mixture evenly between the two wraps, placing it in the center. Sprinkle grated Parmesan cheese on top.
Fold in the sides of the wrap and roll tightly from the bottom up to enclose the filling. For extra crispiness, return the wraps to the skillet over medium heat and cook for about 2-3 minutes on each side until golden brown and crispy.
Slice the wraps in half diagonally and serve immediately.

For a lighter version, swap the salmon for grilled chicken breast.

Use a yogurt-based dressing for a healthier twist.

Substitute gluten-free wraps to accommodate dietary restrictions.

Add avocado or cucumber for extra freshness.

These wraps are best served fresh but can be reheated in a skillet.