Season the chicken: Pat the chicken dry and pound it to an even thickness so it cooks through at the same rate. Rub with the olive oil, then season both sides with the garlic powder, lemon zest, salt, and 1/2 teaspoon of the black pepper.

Sear the chicken: Heat a large skillet over medium-high. Cook the chicken for 5-6 minutes per side, until deeply golden and an instant-read thermometer in the thickest part reads 165°F.

Rest, then slice: Move the chicken to a cutting board and let it rest for 5 minutes before slicing. Cutting it straight off the heat pushes all the juice onto the board. Slice into thin strips against the grain.

Whisk the caesar dressing: While the chicken rests, whisk the mayonnaise, grated parmesan, lemon juice, Dijon, Worcestershire, grated garlic, water, and remaining 1/4 teaspoon black pepper in a bowl until smooth and pourable. Add another splash of water if it's thicker than heavy cream.

Dress the romaine: Toss the chopped romaine with about half the dressing in a large bowl, just enough to coat the leaves lightly. Do this right before you roll so the lettuce stays crisp.

Fill the chicken caesar wraps: Warm the tortillas for 15 seconds in the microwave or a dry skillet so they roll without cracking. Spread the remaining dressing down the center of each, then layer on the dressed romaine, sliced chicken, crushed croutons, and shaved parmesan, keeping the filling in a line rather than spread to the edges.

Roll and slice: Fold the left and right sides in over the filling, then use your thumbs to pull the bottom edge up and over while holding the sides in place. Roll it tight, seam side down, and slice in half on the diagonal.