2
Line a baking sheet with parchment paper. Spread ¾ cup freshly grated part-skim low-moisture mozzarella into a thin tortilla-sized circle. Top each with 7–8 pepperoni slices and sprinkle with the oregano and red pepper flakes.
3
Bake for 10-12 minutes or until crispy around the edges and golden brown.
4
Slice the romaine lettuce lengthwise, chop into thin strips, rinse under cold water, and dry very well using a salad spinner.
5
In a bowl, mix together the mayonnaise, Greek yogurt, lemon juice, Worcestershire sauce, Dijon mustard, garlic, parmesan, and black pepper.
6
Toss the romaine with most of the dressing, crushed croutons, and parmesan cheese.
7
Let the wraps cool slightly, then fill with the Caesar salad. Top with extra parmesan, croutons, and dressing if desired.