Heat a grill pan or outdoor grill over medium-high heat. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove and rest 5 minutes, then slice thinly or shave into strips.

Caesar dressing

In a bowl, combine minced anchovy fillets (or anchovy paste), minced garlic, lemon juice, Dijon mustard, and Worcestershire sauce. Stir until combined.

Whisk in mayonnaise until smooth, then add grated Parmesan, salt, and black pepper. Taste and adjust seasoning — add a little more lemon for brightness or salt if needed.

If the dressing is too thick, thin with 1–2 teaspoons of water or additional lemon juice to reach a spoonable consistency suitable for wraps.

Wrap assembly

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Place each warmed tortilla flat. Divide romaine lettuce evenly among tortillas (about 1 cup per wrap).

Top lettuce with shaved grilled chicken (about 1/2 cup per wrap).

Drizzle about 2–3 tablespoons of Caesar dressing over the chicken and lettuce on each wrap (adjust to taste).

Sprinkle about 2 tablespoons of shaved or grated Parmesan over the dressing on each wrap.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a wrap. If desired, secure with a toothpick and trim ends for a neat presentation.

Serve immediately with optional lemon wedge alongside for squeezing over the wrap.