Using a mallet or rolling pin, gently pound out the chicken to ½” thickness. Toss the chicken in garlic powder, salt and pepper until evenly coated.

Heat grill to 450ºF (230ºC) or grill pan to medium-high heat. Brush the grates with vegetable oil then add the chicken breasts and grill until grill marks appear on the under-side and the chicken is about halfway cooked, about 3 to 5 minutes.

Flip and continue to grill the chicken until it’s cooked through, about an additional 3 to 5 minutes. Remove and let sit for 10 minutes, then slice into 1” strips and set aside.

Add the romaine to a large mixing bowl. Drizzle with the Caesar dressing and toss to combine. Top with the Parmesan, bacon and crushed croutons and toss once more.

Working one at a time, place the warmed tortillas on a clean workspace. Arrange half the chicken strips in the middle and top with half of the Caesar salad mixture.

To fold the wrap, fold the sides up and inward around the filling. While holding the sides in, use your thumbs to bring up the bottom of the tortilla and pull it tightly.

Roll the tortilla, squeezing the roll back as your go to hold the fillings in. Cut in half and serve or wrap in aluminum foil to save for later. Repeat with the remaining ingredients and tortilla.