Make the Caesar dressing

• Grate the parmesan and the garlic into a mixing bowl.
• Add the mustard, Worcestershire sauce, anchovy paste, lemon juice, honey, salt and pepper.
• Whisk in the olive oil until thick and creamy.

Crisp the cheese

• Scatter grated parmesan in a hot frying pan into small rounds.
• Cook until golden and crisp, then lift out and cool.

Cook the bacon

• Fry the bacon until crisp, then crumble it.

Toss the salad

• Toss the shredded lettuce with the Caesar dressing.
• Fold in the shredded chicken and most of the bacon.

Fill and toast the wraps

• Pile the Caesar salad onto the tortillas and top with the cheese crisps and remaining bacon.
• Roll up tightly and toast the wraps in a hot pan until golden on both sides.