1. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

2. Heat the olive oil in a large nonstick skillet over medium-high heat until shimmering.

3. Add the chicken breasts to the hot skillet. Cook undisturbed for 6–7 minutes on the first side, until a golden crust forms.

4. Flip the chicken and continue cooking another 6–7 minutes, or until the internal temperature reaches 165°F and juices run clear.

5. Transfer the chicken to a cutting board and let rest for 5 minutes. Slice into ½-inch-thick strips.

6. While the chicken rests, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, Parmesan cheese, and Worcestershire sauce in a medium bowl. Season to taste with salt and pepper.

7. Lay one flour tortilla flat on your work surface. Spread about 2 tablespoons of Caesar dressing down the center, leaving a 1-inch border on all sides.

8. Top the dressing with a layer of chopped romaine lettuce, then arrange a few chicken strips over the lettuce.

9. Scatter halved cherry tomatoes over the chicken, sprinkle with extra Parmesan, and if desired, drizzle a little more dressing.

10. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly toward the top to form a neat wrap.

11. Slice the wrap in half on the diagonal with a sharp knife. Repeat steps 7–11 with the remaining tortillas and fillings.

12. Serve immediately or wrap in parchment paper for an on-the-go lunch.