Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, a drizzle of olive oil, and minced garlic. Add a squeeze of lemon and a pinch of zest for brightness.

Heat the grill or pan: Preheat an outdoor grill, grill pan, or skillet over medium-high heat. Lightly oil the grates or pan to prevent sticking.

Grill the chicken: Cook the chicken 5–6 minutes per side, until internal temp hits 165°F (74°C) and juices run clear. Let it rest for 5 minutes, then slice thinly.

Warm the tortillas: Heat each tortilla in a dry skillet for 15–20 seconds per side, just until soft and pliable. Keep them covered with a towel to stay warm.

Toss the salad base: In a bowl, combine chopped romaine, Caesar dressing, and Parmesan. Toss to coat lightly. Add more dressing only if needed—too much makes a soggy wrap.

Add the crunch: Fold in lightly crushed croutons. They’ll soften a bit but still keep texture.

Assemble the wraps: Lay a warm tortilla flat. Add a layer of the Caesar salad, top with sliced grilled chicken, and any extras like tomatoes or bacon. Keep fillings in a line down the center.

Wrap it right: Fold in the sides, then roll tightly from the bottom up. Slice in half on a slight diagonal for a clean presentation.

Finish with freshness: Add a final squeeze of lemon over the cut sides if you like a bright finish.