1. Prepare the Chicken: Pat chicken breasts dry with paper towels. Slice each horizontally to create ½-inch thick cutlets. In a shallow dish, combine olive oil, garlic powder, paprika, salt, and pepper. Toss chicken cutlets in the mixture to coat thoroughly.

2. Cook the Crispy Chicken: Heat a large non-stick skillet over medium-high heat. Place chicken in a single layer (cook in batches if needed). Sear for 4-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove and let rest on a cutting board for 5 minutes; then slice or chop into bite-sized pieces.

3. Prepare the Caesar Dressing: In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic. Season with salt and pepper to taste.

4. Assemble the Wraps: Lay a tortilla flat. Spread about 2 tablespoons of dressing down the center. Layer with a handful of romaine, a portion of crispy chicken, and a sprinkle of shaved Parmesan. Fold in the sides, then roll tightly from the bottom. Cut in half diagonally and serve immediately.