Cut the chicken into 1/2-inch cubes for even cooking and distribution in the wrap. Season the cubed chicken with garlic powder, salt, and pepper, tossing gently to coat evenly. I find that seasoning the chicken separately before mixing ensures the flavors are well-distributed throughout rather than just on the outside of the finished wrap.

Chop the lettuce into 1-inch ribbons to make it easier to work with when wrapping. In a medium bowl, combine the seasoned chicken from Step 1, lettuce, Caesar dressing, freshly shaved parmesan, and croutons. Toss everything together gently until the dressing coats the ingredients evenly. The freshly shaved parmesan gives a much better texture and melts slightly from the warmth of the chicken, unlike pre-grated cheese which can clump.

Heat a dry skillet or griddle over medium heat. Warm each tortilla for 15-30 seconds per side until they're pliable and slightly warm. Warm tortillas are much easier to fold and less likely to tear. I always use Mission Flour Tortillas because they have the right thickness and flexibility to prevent tearing when rolling.

Place each warm tortilla on a clean surface and spoon an equal portion of the salad mixture from Step 2 onto the lower third of the tortilla, leaving about an inch from the edges. Fold the bottom edge of the tortilla up and over the filling, then fold in the left and right sides tightly to contain the filling, and finally roll it away from you until it's sealed. The key is not to overfill—a generous but controlled amount will hold together better during rolling and eating.

Cut each rolled wrap in half diagonally for easier handling and more appealing presentation. Serve immediately while the tortillas are still warm and the croutons are crispy.