Season both sides of the chicken breasts generously with salt and pepper. Heat a skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until golden brown with juices running clear and the internal temperature reaches 165°F when checked with a meat thermometer. Let the chicken rest for 5 minutes before slicing into thin strips.

Lay one tortilla flat on a clean surface. If tortillas are cold, warm them for 10 to 15 seconds in the microwave to make them more pliable.

Spread a generous layer of Caesar dressing across the center of the tortilla, leaving about an inch clear on each side. Add chopped romaine lettuce down the middle, followed by sliced chicken strips and a sprinkle of grated Parmesan cheese.

Fold in both sides of the tortilla toward the center, then roll tightly from the bottom up, tucking as you go to create a secure wrap. Repeat with the remaining three tortillas.

Slice each wrap in half diagonally for better presentation and easier eating. Serve immediately or wrap tightly in foil and refrigerate for up to 2 days.