Season the chicken breasts with salt and pepper.

Heat olive oil in a skillet over medium-high heat.

Cook the chicken breasts for 5-6 minutes on each side or until fully cooked and juices run clear.

Remove the chicken from the skillet and let it rest for a few minutes, then slice thinly.

Warm the flour tortillas in a pan or microwave until pliable.

In a bowl, mix the chopped romaine lettuce with Caesar dressing until evenly coated.

To assemble each wrap, place a tortilla on a flat surface, add a portion of dressed lettuce, sliced chicken, grated Parmesan cheese, and crushed croutons.

Roll the tortilla tightly to enclose the fillings.

Slice the wrap in half diagonally and serve immediately.