Chop or shred the chicken into small, bite-size pieces.

In a large bowl, combine the romaine, chicken, Parmesan, crushed croutons, lemon juice, black pepper, and Caesar dressing. Toss gently until evenly coated.

Warm each tortilla in a dry skillet over medium heat for 10 to 15 seconds per side, until pliable.

Divide the filling among the tortillas in a horizontal line slightly below center, leaving 2 inches clear on each side and along the bottom.

Fold the sides in, then fold the bottom up over the filling and roll tightly, tucking the sides as you go.

Lightly coat the skillet with oil or cooking spray. Place the wraps seam-side down and cook 1 to 2 minutes per side until golden.

Let rest for 1 minute, then slice on the diagonal and serve.