Season the chicken

• Pound the chicken breasts to an even thickness for quick, even cooking.
• Mix the lemon pepper, garlic powder, onion powder, paprika, salt and black pepper in a small bowl.
• Season both sides of the chicken with the spice mix.

Sear the chicken

• Heat the olive oil in a skillet over medium heat.
• Add the chicken and sear until golden and fully cooked through, turning once.
• Remove from the heat and let rest before cutting into pieces.

Make the Caesar dressing

• In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, minced garlic, lemon juice, extra virgin olive oil, grated Parmesan, salt and black pepper.
• Whisk until well combined.
• Reserve some dressing for dipping.

Assemble the salad

• Chop the lettuce and the cooked chicken and add them to the dressing.
• Add the Parmesan shavings and croutons.
• Toss everything together until well coated in the dressing.

Fill the tortillas

• Warm the tortillas slightly to make them pliable.
• Add a generous amount of the Caesar salad in the middle of each tortilla.

Roll and toast the wraps

• Fold in the sides of the tortilla and roll tightly into a wrap.
• Toast the wrap until golden, turning once.