Season the chicken breasts generously with salt and pepper. Preheat your grill to medium heat and cook the chicken for about 6-7 minutes per side until the internal temperature reaches 165°F (75°C). Transfer the chicken to a cutting board to rest for a few minutes, then slice it into thin strips.

Take a tortilla and lay it flat on a clean surface. Spread approximately 2 tablespoons of Caesar dressing evenly over the tortilla. Layer on a handful of chopped romaine lettuce and arrange the sliced chicken on top.

Sprinkle a generous amount of grated Parmesan cheese over the chicken and lettuce layer. Add crushed croutons if desired.

Roll the tortilla tightly, tucking in the sides to secure the contents inside. Ensure the wrap is snug.

Cut the wrap in half at an angle, exposing the filling. Serve with fresh lemon wedges on the side.