Place cooked chicken on a cutting board and cut into small, even pieces. If using raw chicken, cook it in a pan with olive oil, salt, and black pepper over medium heat until fully cooked, then allow it to rest before cutting.

Wash romaine lettuce under cold water and dry it completely using a towel. Chop into small bite-size pieces and set aside.

In a large mixing bowl, combine the chopped chicken and lettuce. Add Caesar dressing gradually, followed by grated parmesan cheese and crushed croutons. Mix gently until everything is evenly coated without crushing the ingredients.

Heat a pan over medium heat and warm each tortilla for about 15 to 20 seconds per side until soft and flexible. Remove from heat and keep covered to stay warm.

Lay each tortilla flat and add the prepared filling slightly below the center. Spread the filling evenly while leaving space around the edges to make wrapping easier.

Fold the bottom edge of the tortilla over the filling, then fold in the sides. Roll tightly into a wrap while keeping the filling secure inside.

Slice each wrap in half diagonally using a sharp knife. Serve immediately or lightly toast in a pan for a crispy texture.