Season the chicken breasts with salt and pepper on both sides.

Heat a grill pan or skillet over medium-high heat. Cook the chicken breasts for about 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes.

Once the chicken has cooled slightly, slice it into thin strips.

Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable.

To assemble the wraps, lay out each tortilla and spread about 2 tablespoons of Caesar dressing over the center of each tortilla.

Divide the chopped romaine lettuce evenly among the tortillas, placing it on top of the Caesar dressing.

Place the sliced chicken strips on top of the lettuce.

Sprinkle grated Parmesan cheese over the chicken.

If desired, add any additional toppings such as cherry tomatoes, croutons, or bacon bits.

Fold in the sides of each tortilla, then roll it up tightly from the bottom to enclose the filling.

Serve the wraps immediately, or wrap them tightly in foil or parchment paper for later.