1. 1. Prepare the Chicken: Slice each chicken breast horizontally into two thinner cutlets. This helps them cook faster and more evenly. Pat them dry with paper towels to ensure the breading sticks well.

2. 2. Set Up Breading Stations: Prepare three shallow dishes. In the first, add the all-purpose flour. In the second, whisk the eggs. In the third, combine the breadcrumbs with salt and pepper.

3. 3. Bread the Chicken: Dredge each chicken cutlet first in the flour, shaking off any excess. Then dip it into the beaten egg, allowing any extra to drip off. Finally, coat it thoroughly in the seasoned breadcrumbs, pressing gently to ensure they adhere.

4. 4. Cook the Crispy Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place the breaded chicken cutlets in the pan, ensuring not to overcrowd it. Cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165 F (74 C)). Remove from the skillet and place on a wire rack to cool slightly. Once cool enough to handle, slice the chicken into strips or bite-sized pieces.

5. 5. Assemble the Wraps: Lay a large flour tortilla flat. Spread a generous tablespoon or two of Caesar dressing down the center, leaving space around the edges.

6. 6. Layer the Fillings: Place a handful of chopped romaine lettuce over the dressing. Arrange several slices of the crispy chicken on top of the lettuce. Sprinkle with some grated Parmesan cheese.

7. 7. Fold and Serve: To wrap, fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom. Slice the wrap in half diagonally for easier eating. Repeat with the remaining ingredients.