Step 1: Cook the Chicken (if using raw)

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. If they are very thick, you can slice them in half horizontally (butterfly them) or pound them slightly to ensure even cooking.
2. Season: Drizzle the chicken with olive oil and sprinkle evenly with salt, pepper, and garlic powder (and any other seasonings you’re using). Rub the seasonings into the chicken.
3. Cook: Choose your preferred method:

   • Pan-Searing (Recommended for flavor): Heat a large skillet or frying pan over medium-high heat. Add the seasoned chicken breasts. Cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer in the thickest part. Avoid overcrowding the pan; cook in batches if necessary.
   • Grilling: Preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until grill marks appear and the chicken is cooked through (165°F / 74°C internal temperature). Grilling adds a lovely smoky flavor.
   • Baking: Preheat oven to 400°F (200°C). Place seasoned chicken on a baking sheet. Bake for 20-25 minutes, or until cooked through (165°F / 74°C internal temperature).

4. Rest and Dice/Shred: Once cooked, transfer the chicken to a cutting board and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute, resulting in more tender chicken. After resting, dice the chicken into bite-sized pieces (about 1/2 to 3/4 inch cubes) or shred it using two forks.

(If using pre-cooked or rotisserie chicken, simply dice or shred it and proceed to the next step.)

Step 2: Prepare the Salad Base

1. Wash and Dry Lettuce: Thoroughly wash the romaine lettuce leaves under cold running water. Dry them completely using a salad spinner or by patting them gently with paper towels or a clean kitchen towel. Excess moisture will make the wrap soggy and dilute the dressing.
2. Chop Lettuce: Chop the dried romaine into bite-sized pieces, roughly 1-inch wide. Discard the tough core end. Place the chopped lettuce in a large mixing bowl.

Step 3: Combine the Caesar Salad Mixture

1. Add Ingredients to Bowl: To the large bowl containing the chopped romaine, add the cooked and diced/shredded chicken, the shaved or grated Parmesan cheese, and the lightly crushed croutons.
2. Dress the Salad: Start by adding about 3/4 cup of the Caesar dressing. Gently toss everything together using tongs or large spoons until all the ingredients are evenly coated. Be careful not to overmix or toss too vigorously, which can bruise the lettuce.
3. Taste and Adjust: Taste the mixture. If it seems dry, add the remaining 1/4 cup of dressing (or more, to your preference). You want it well-coated but not swimming in dressing. You can also add a pinch more salt, pepper, or a squeeze of fresh lemon juice if desired.

Step 4: Assemble the Wraps

1. Warm the Tortillas (Optional but Recommended): Briefly warm the tortillas to make them more pliable and less likely to tear. You can do this by:

   • Microwave: Stack tortillas separated by damp paper towels and microwave for 20-30 seconds.
   • Stovetop: Heat a dry skillet over medium heat and warm each tortilla for about 15-20 seconds per side until soft.
   • Oven: Wrap a stack of tortillas in foil and warm in a low oven (300°F / 150°C) for a few minutes.

2. Lay Out a Tortilla: Place one warmed tortilla flat on a clean work surface or cutting board.
3. Add Filling: Spoon a generous portion (about one-quarter) of the Chicken Caesar salad mixture onto the center of the tortilla, arranging it in a slightly rectangular shape, leaving a border of about 1-2 inches around the edges. Don’t overfill, as this makes wrapping difficult and messy. Add an extra sprinkle of Parmesan cheese on top if desired.
4. Wrap it Up: Fold the wrap tightly using the burrito method:

   • Fold in the two shorter sides (left and right) over the filling.
   • Take the edge of the tortilla closest to you and fold it up and over the filling, tucking it in snugly against the filling.
   • Roll the tortilla away from you, keeping it tight as you go, until you have a compact cylinder.

5. Repeat: Repeat the filling and wrapping process with the remaining tortillas and salad mixture.

Step 5: Serve

1. Slice (Optional): You can serve the wraps whole or slice them in half diagonally with a sharp knife for a nicer presentation and easier handling.
2. Serve Immediately: Chicken Caesar Wraps are best enjoyed immediately while the lettuce and croutons are still crisp.