Prep the chicken. If using rotisserie, remove skin and shred the meat. For grilled or pan-seared, slice into thin strips. Aim for bite-size pieces so the wrap rolls neatly.

Chop the romaine. Wash, dry very well, and chop into small pieces. Dry lettuce is key so your wrap doesn’t turn soggy.

Warm the tortillas. Heat each tortilla in a dry skillet for 15–20 seconds per side, or microwave under a damp paper towel for 10–15 seconds. Warm tortillas bend without cracking.

Mix the filling. In a big bowl, combine romaine, chicken, and Parmesan. Add Caesar dressing a little at a time and toss until everything is lightly coated. You want it creamy, not drenched.

Add the extras. Squeeze in a bit of lemon, add black pepper, and sprinkle in crushed croutons. If using bacon, tomatoes, or avocado, fold them in gently.

Assemble the wrap. Lay a warm tortilla on a board. Spoon the filling across the center in a log shape, leaving 1–2 inches at the edges. Fold the sides inward, then roll tightly from the bottom up.

Toast for texture (optional). Brush the seam side with a tiny bit of oil or butter. Place seam-side down in a hot skillet for 1–2 minutes per side until lightly golden. This helps it stay closed and adds crunch.

Slice and serve. Cut diagonally for easy eating. Serve right away with extra lemon wedges or a small side of dressing for dipping.