Add sliced chicken, garlic powder, salt, and pepper, sautéing until warmed through and lightly golden at the edges, about 3–4 minutes.

Remove the chicken from heat and let it rest so the juices settle.

In a large bowl, combine chopped romaine, grated Parmesan, crushed croutons, and Caesar dressing.

Toss gently until the lettuce is lightly coated but still crisp and vibrant green.

Warm each tortilla in a dry skillet for 15–20 seconds per side until soft and pliable.

Lay the tortilla flat and spoon half of the dressed lettuce mixture down the center.

Top evenly with warm chicken slices.

Fold in the sides, then roll tightly from the bottom upward to create a secure wrap.

Slice in half diagonally and serve immediately while the chicken is still slightly warm.