If you are starting with raw chicken, season the breasts with a pinch of salt and pepper. Sear in a hot skillet with a little olive oil until cooked through, about 5 to 7 minutes per side depending on thickness. Let rest briefly, then slice thinly.

Warm the tortillas in a dry pan for about 10 seconds per side, or warm them in the microwave for a few seconds until flexible.

In a large bowl, toss the romaine with the Caesar dressing until evenly coated.

Divide the dressed lettuce among the tortillas. Top with sliced chicken, grated parmesan, and a sprinkle of croutons if you like extra crunch.

Roll the tortillas tightly, folding in the sides as you go. Slice in half on a diagonal if you prefer.

Serve immediately or wrap tightly for a take along lunch. If packing, keep the dressing on the side to prevent sogginess.