Pat the 2 chicken breasts large dry with paper towels. In a mixing bowl, combine the ½ tsp garlic powder, ½ tsp onion powder, ½ tsp kosher salt, and ¼ tsp black pepper freshly ground. If the 2 chicken breasts large 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 olive oil, then coat evenly with the spice mix.

Heat a large skillet over medium-high heat until hot. Add the 2 chicken breasts large 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 chicken breasts large 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 chicken breasts large rests, make the dressing. In a mixing bowl, whisk together the ½ cup mayonnaise, minced cloves garlic finely minced or grated, 2 tbsp fresh lemon juice about 1 lemon, 1 tsp Worcestershire sauce, and 1 tsp Dijon mustard until smooth. Stir in the grated Parmesan cheese finely grated and ¼ tsp black pepper freshly ground. Taste and add a pinch of kosher salt if needed. The dressing should be creamy, tangy, and well-seasoned.

In a large mixing bowl, combine the chopped romaine lettuce chopped into 1-inch pieces and shaved 2 tbsp Parmesan cheese finely grated. 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 flour tortillas 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 flour tortillas 10-inch burrito-size flat on your work surface. Arrange a quarter of the dressed 4 cups romaine lettuce chopped into 1-inch pieces mixture in the center, leaving a 2-inch border on all sides. Top with a quarter of the sliced chicken breasts large, a handful of crushed 1 cup croutons roughly crushed, and an extra drizzle of dressing if desired.

Fold the sides of the large flour tortillas 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 large flour tortillas 10-inch burrito-size and filling. Slice each wrap in half on a diagonal and serve immediately.