If you are starting with raw chicken breasts, pat them dry with a paper towel. Drizzle them with olive oil and season both sides with salt, black pepper, garlic powder, onion powder, and Italian seasoning.

Heat a skillet or grill pan over medium heat. Add the chicken and cook until it is golden on the outside and fully cooked in the center.

The exact cooking time will depend on the thickness of your chicken breasts, but it usually takes around 5 to 7 minutes per side.

Once cooked, transfer the chicken to a plate and let it rest for several minutes. This step is important because resting helps the juices settle inside the meat.

Slice or chop the chicken into bite-sized pieces.

Wash and dry the romaine lettuce thoroughly. This is more important than it might sound.

Wet lettuce can water down the dressing and make your wrap soggy. I like to use a salad spinner, but you can also dry the leaves carefully with clean kitchen towels or paper towels.

Chop the lettuce into bite-sized pieces and place it in a large mixing bowl.

Add the chopped chicken to the bowl with the romaine lettuce.

Pour in the Caesar dressing and add the grated Parmesan cheese. If you like a brighter flavor, add a small squeeze of fresh lemon juice.

Toss everything gently until the lettuce and chicken are evenly coated.

Do not add too much dressing at once. You want the ingredients coated and flavorful, but you do not want them swimming in dressing.

If using croutons, add them just before assembling the wraps. This helps them stay crunchy.

Warm each tortilla for a few seconds in a dry skillet or microwave.

This small step makes a big difference because warm tortillas are softer and easier to roll without tearing.

Place one tortilla on a clean work surface.

Spoon about one-fourth of the Caesar mixture into the center of each tortilla.

Try not to overfill them. I know it is tempting to pile everything inside, but an overfilled wrap is much harder to roll and much more likely to fall apart.

Fold the sides inward, then fold the bottom over the filling. Roll tightly until the wrap is completely sealed.

Repeat with the remaining tortillas.

You can serve the wraps immediately or place them seam-side down in a warm skillet for a minute or two.

This gives the outside a light golden color and a slightly crisp texture.

Slice each wrap in half and serve right away.