Cook the Chicken:

1. Season the Chicken: Pat chicken breasts dry with paper towels. Rub both sides with olive oil. In a small bowl, mix together garlic powder, paprika, salt, and pepper. Sprinkle this seasoning mixture evenly over both sides of the chicken, pressing gently to adhere.
2. Heat the Pan: Heat a large skillet or grill pan over medium-high heat. Let it get hot for 2-3 minutes—you want a good sear!
3. Cook the Chicken: Place seasoned chicken breasts in the hot pan. Cook for 5-7 minutes without moving them (this creates a nice golden crust). Flip and cook the other side for another 5-7 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. The exact time depends on thickness—thinner breasts cook faster.
4. Rest and Slice: Remove chicken from heat and let rest on a cutting board for 5 minutes (this keeps the juices inside!). Then slice into thin strips or dice into bite-sized pieces.

Assemble the Wraps:

5. Warm the Tortillas: Warm tortillas for 10-15 seconds in the microwave wrapped in a damp paper towel, or heat briefly in a dry skillet. This makes them more pliable and easier to roll.
6. Prepare the Salad: In a large bowl, combine chopped romaine lettuce with about ½ cup of the Caesar dressing. Toss well to coat. You want the lettuce coated but not drowning—you’ll add more dressing to each wrap.
7. Lay Out Tortilla: Place one warmed tortilla on a clean work surface or large plate.
8. Add Lettuce: Place about 1 cup of the dressed lettuce in the center of the tortilla, leaving 2 inches clear on each side and 3 inches clear at the bottom edge. Arrange it in a horizontal line rather than a pile.
9. Add Chicken: Top the lettuce with about ¼ of the sliced chicken (roughly ¾ cup), arranging it in a line over the lettuce.
10. Add Cheese and Extras: Sprinkle with 2 tablespoons grated Parmesan cheese. Drizzle with an additional 1-2 tablespoons Caesar dressing. Add optional ingredients like bacon, tomatoes, or avocado if using.
11. Fold and Roll: Fold the bottom edge of the tortilla up over the filling, pulling it tight to enclose. Fold in the left and right sides, then continue rolling away from you, keeping it tight as you roll. The final roll should seal at the top.
12. Slice and Serve: Slice the wrap in half diagonally. Serve immediately, or wrap tightly in plastic wrap or parchment paper for later.
13. Repeat: Continue with remaining tortillas and ingredients to make 3 more wraps.