Pat the 2 pechugas de pollo grandes, sin hueso ni piel dry with paper towels. In a Mixing Bowl, combine the ½ tsp polvo de ajo, ½ tsp polvo de cebolla, ½ tsp sal kosher, and ½ tsp sal kosher. If the 2 pechugas de pollo grandes, sin hueso ni piel are very thick (more than 1 inch), pound them to an even thickness with a heavy pan or Meat Mallet. Rub both sides of each breast with 1 tbsp aceite de oliva, then coat evenly with the spice mix.

Heat a large Skillet over medium-high heat until hot. Add the 2 pechugas de pollo grandes, sin hueso ni piel and cook undisturbed for 5–6 minutes, until a deep golden-brown crust forms on the bottom. Flip and cook for another 4–6 minutes, until the internal temperature reaches 165°F at the thickest part.

Transfer the 2 pechugas de pollo grandes, sin hueso ni piel to a Cutting Board and let it rest for 5 minutes — this keeps it juicy. Slice against the grain into thin strips or bite-sized pieces.

While the 2 pechugas de pollo grandes, sin hueso ni piel rests, make the dressing. In a Mixing Bowl, Whisk together the ½ cup mayonesa, minced ½ tsp polvo de ajo, 2 tbsp jugo de limón fresco aproximadamente 1 limón, 1 tsp salsa Worcestershire, and 1 tsp mostaza Dijon until smooth. Stir in the grated 2 tbsp queso Parmesano finamente rallado and ½ tsp sal kosher. Taste and add a pinch of ½ tsp sal kosher if needed. The dressing should be creamy, tangy, and well-seasoned.

In a large Mixing Bowl, combine the chopped 4 cups lechuga romana picada en trozos de 1 pulgada, aproximadamente 1 cabeza grande and shaved 2 tbsp queso Parmesano finamente rallado. Drizzle with about half the Caesar dressing and toss to coat. Add more dressing to your preference — you want every leaf lightly coated but not soggy.

Warm the 4 large tortillas de harina 10-inch burrito-size one at a time in the dry Skillet over medium heat for about 20–30 seconds per side, just until pliable and lightly toasted. Keep them wrapped in a clean kitchen towel to stay warm and flexible.

Lay a warm 4 large tortillas de harina 10-inch burrito-size flat on your work surface. Arrange a quarter of the dressed 4 cups lechuga romana picada en trozos de 1 pulgada, aproximadamente 1 cabeza grande mixture in the center, leaving a 2-inch border on all sides. Top with a quarter of the sliced 2 pechugas de pollo grandes, sin hueso ni piel, a handful of crushed 1 cup crutones roughly crushed, and an extra drizzle of dressing if desired.

Fold the sides of the 4 large tortillas de harina 10-inch burrito-size inward, then roll from the bottom up tightly, tucking the filling in as you go. For a sealed, toasty wrap, place it seam-side down back in the warm Skillet for 30–60 seconds to seal. Repeat with remaining 4 large tortillas de harina 10-inch burrito-size and filling. Slice each wrap in half on a diagonal and serve immediately.