Wash and chop the lettuce finely and place in a large bowl.
Chop the pita pockets into small squares and toast in the oven at 350F for about 10 minutes, or until they are browned and very crisp.
Chop the tofu into 1" cubes and generously season with salt and pepper.
OPTIONAL for added crunch and flavor: melt 1 tbs butter in a small pan and fry capers until crispy.
Combine tofu, capers, 1 cup parmesan cheese, and 1 cup dressing in the bowl with the lettuce.
Toss the salad with the pita croutons.
Divide the salad amongst the wraps and wrap tightly.
Cut in half and serve! Any leftover salad can also be eaten as is.