1. Prepare the Chicken Mixture: In a medium bowl, combine the shredded or diced cooked chicken with the Caesar dressing and grated Parmesan cheese. Stir well until the chicken is evenly coated. This ensures every bite is packed with flavor.

2. Add the Greens and Crunch: Gently fold in the chopped romaine lettuce and lightly crushed croutons into the chicken mixture. Mix just enough to combine, being careful not to over-mix, which can make the lettuce soggy. You want the lettuce to retain its crispness.

3. Warm the Tortillas: Heat a large skillet or non-stick pan over medium heat. Lightly brush one side of a tortilla with olive oil. Place the oiled side down in the hot pan for about 30 seconds to warm it slightly and make it more pliable. This prevents tearing when folding.

4. Fill the Tortillas: Remove the warmed tortilla from the pan and place it on a clean surface. Spoon about one-quarter of the chicken Caesar mixture onto the center of the tortilla, leaving a border around the edges. Don’t overfill, or it will be hard to wrap.

5. Fold the Wrap: Fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom, creating a secure wrap. Ensure it’s snug so the filling doesn’t fall out. Repeat with the remaining tortillas and filling.

6. Crisp the Wraps: Lightly brush the outside of each rolled wrap with a little more olive oil. Place the wraps seam-side down in the hot skillet. Cook for 2-3 minutes per side, or until golden brown and crispy. The outside should be visibly browned and firm to the touch.

7. Serve Immediately: Once crispy, remove the wraps from the pan. You can slice them in half diagonally for easier eating and a nice presentation. Serve them warm and enjoy the satisfying crunch!