Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat, then add chicken and cook for 6-8 minutes per side until golden brown and cooked through. Let rest, then slice.

Warm the tortillas in a dry skillet over low heat for about 30 seconds on each side until pliable.

Spread Caesar dressing on each tortilla, add romaine lettuce and sliced chicken, then sprinkle with Parmesan cheese.

Fold in the sides of the tortilla and roll from the bottom up to create a tight wrap.

Slice in half and serve immediately, or wrap in foil and refrigerate for later.