Begin by heating your grill or skillet over medium heat. Season the boneless skinless chicken breasts with your favorite spices and place them on the hot surface. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for 5 minutes before slicing it thinly.

While the chicken rests, wash the romaine lettuce thoroughly under cool water, pat the leaves dry and chop into bite-sized pieces.

To achieve soft and pliable tortillas, lightly warm them in a skillet over low heat for about 20-30 seconds on each side, or microwave wrapped in a damp paper towel for 10-15 seconds.

Lay a warm tortilla on a clean surface, spread a layer of Caesar dressing in the center, then top with chopped romaine lettuce and sliced chicken. Sprinkle Parmesan cheese and add optional ingredients if desired.

Fold the sides of the tortilla inwards, then roll it tightly from the bottom upwards to encase all fillings securely.

Secure with a toothpick if needed and slice them in half diagonally to reveal the layers inside. Serve with extra Caesar dressing if desired.