Blend the dressing: In a blender or food processor, add the cottage cheese, Parmesan, juice of half a lemon, garlic, Dijon, a small squeeze of anchovy paste (if using), 1 tablespoon olive oil, a pinch of salt, and several grinds of black pepper. Blend until smooth and creamy. Taste and adjust lemon, salt, and pepper. If it’s too thick, add a teaspoon of water or more lemon juice.

Prep the vegetables: Chop the romaine into bite-size pieces. Pat it dry with a clean towel so the wrap doesn’t get soggy.

Season the chicken: If your chicken is plain, toss it with a pinch of salt, pepper, and a drizzle of olive oil. Cold chicken is fine, but room temperature mixes best.

Toss the filling: In a large bowl, combine the chicken and romaine. Spoon in enough cottage cheese Caesar dressing to coat generously. Toss until everything is glossy and evenly covered. Sprinkle in extra Parmesan if you like.

Warm the tortillas: Heat each tortilla in a dry skillet for 15–20 seconds per side, or microwave wrapped in a damp paper towel for 20–30 seconds. Warm tortillas are more flexible and less likely to tear.

Assemble the wraps: Lay a tortilla on a board. Add a generous line of the chicken Caesar mixture slightly off-center. Top with a few croutons or toasted panko for crunch, and a pinch of extra Parmesan.

Wrap tightly: Fold in the sides, then roll from the bottom up, keeping everything snug. If needed, secure with a toothpick. Repeat with remaining tortillas.

Optional toast: For a crispy exterior, place the wraps seam-side down in a lightly oiled skillet over medium heat for 1–2 minutes per side until golden.

Serve: Slice in half and serve with lemon wedges and a little extra dressing for dipping.