If you’re starting with raw chicken, season the breasts with salt and pepper. Heat olive oil in a skillet and cook the chicken for 4–5 minutes per side until fully cooked. Let it rest, then slice or dice.

If using leftover or rotisserie chicken, simply shred and set aside.

Wash and chop romaine into bite-size pieces. Pat dry so your wrap doesn’t become soggy.

In a large mixing bowl, combine:

Romaine lettuce

Chicken

Caesar dressing

Sprinkle of black pepper

Grated Parmesan

Lightly crushed croutons

Toss gently until everything is evenly coated.

Warm tortillas in a dry skillet or microwave for a few seconds to make them soft and foldable.

Spoon the Caesar mixture into the center of each tortilla. Fold in the sides, then roll tightly from the bottom up.

Pro tip: Add a squeeze of lemon for extra brightness before rolling.

Cut the wraps in half diagonally for easier eating. Serve immediately or wrap tightly for later.