If chicken isn't cooked, poach or pan-sear 2 boneless skinless chicken breasts (about 12–14 oz) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice or shred to make about 2 cups. If using leftover or rotisserie chicken, shred/slice and proceed.

Warm tortillas

Warm each large tortilla for 10–15 seconds per side in a dry skillet over medium heat or wrap in a damp paper towel and microwave 20–30 seconds. Warming prevents tearing when folding.

Assemble filling

In a large bowl, combine 4 cups chopped Romaine, 2 cups cooked chicken, 1 cup grated Parmesan, and 1 cup halved cherry tomatoes (if using). Add 3 tablespoons Caesar dressing, 1 teaspoon black pepper, 1 teaspoon salt (adjust to taste), and 1 teaspoon lemon juice. Toss gently until everything is evenly coated. Taste and adjust seasoning.

Add crunch

Just before wrapping, fold in 1 cup crushed croutons to maintain crunch. If you prefer softer croutons, add earlier.

Place about 1¼ cups of the dressed chicken-Caesar mixture across the center of each warmed tortilla in a horizontal line. Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. If desired, secure with toothpicks or wrap in parchment. Cut in half on the diagonal for serving.

Fries

Prep potatoes

If using fresh potatoes, rinse and peel (optional). Cut into evenly sized fries (about 1/3 inch thick). Soak cut fries in cold water for 20 minutes to remove excess starch, then drain and pat very dry with a towel.

Oven-baked method (recommended)

Preheat oven to 425°F (220°C). Toss dried fries with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon paprika until evenly coated. Spread in a single layer on a baking sheet lined with parchment (don't crowd). Bake 18–25 minutes, flipping once halfway through, until golden and crisp. Remove and taste for seasoning; add more salt if needed.

Pan-fry or deep-fry alternative

For pan-frying, heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add fries in a single layer and cook, turning occasionally, 12–18 minutes until browned and tender. For deep-frying, heat oil to 350°F (175°C) and fry in batches 3–5 minutes until golden, drain on paper towels and salt immediately.

Serve fries hot alongside the cut wraps.