If chicken breasts are thick, butterfly or pound them to an even thickness (~1/2 inch). Pat dry with paper towels. Rub both sides with olive oil, then sprinkle garlic powder, salt, and black pepper evenly.

Cook

Heat a medium skillet over medium-high heat. When hot, add the chicken and cook 4-6 minutes per side, until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips.

Caesar dressing

In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, Dijon, Worcestershire, anchovy paste (if using), minced garlic, grated Parmesan, salt, and black pepper until smooth. Taste and adjust lemon, salt, or anchovy to preference. Refrigerate until assembly.

Wrap assembly

Warm tortillas briefly in a dry skillet (15–20 seconds per side) or microwave under a damp paper towel for 15 seconds so they are pliable.

Place a warm tortilla on a clean surface. Spread about 1 to 1 1/2 tablespoons of Caesar dressing down the center of the tortilla, leaving edges clear for folding.

Top the dressing with 1/4 of the sliced chicken (about 4 oz), 1 1/2 cups romaine, a sprinkle (3/4 tbs) of grated Parmesan, and a few halved cherry tomatoes if using.

Fold the bottom edge up over the filling, fold the two sides in, then roll tightly away from you to form a closed wrap. Repeat for remaining tortillas and fillings.

If desired, grill the assembled wraps seam-side down in a skillet or panini press for 1–2 minutes per side to seal and warm through. Slice each wrap in half on the diagonal and serve immediately with extra dressing on the side.