Note: this Caesar dressing recipe makes more than you need for the wraps. You can cut the recipe in half or make the whole batch and store it in an air-tight glass container in the refrigerator. It should last up to a week. (If you decide to cut the recipe, it might not be enough ingredients to blend well.)
Chicken:
Lay chicken breast flat on the cutting board and place your hand on top of the chicken (keep your fingers up). Carefully, slice the chicken in half horizontally using a sharp the knife. Your goal is to create two thin chicken cutlets. Repeat with both chicken breasts.
Mix the seasoning for the chicken in a small bowl. Evenly season the chicken cutlets on both sides.
Preheat a large cooking pan over medium heat and add some olive oil. Cook seasoned chicken cutlets for 5-7 minutes on each side, depending on the thickness.
Take the chicken out of the pan once done, and set aside to cool. Cut the chicken into thin slices of cubes once cooled enough.
Caesar Dressing:
Combine all ingredients except the olive oil in the food processor.
Start to pulse the ingredients and slowly drizzle in olive oil through the opening at the top. When it's all smooth, turn off the food processor and scrape sides and bottom of the bowl.
Wraps:
Combine sliced lettuce, cut chicken, shaved parmesan cheese, croutons, and Caesar dressing in a bowl and toss until evenly coated.
Divide the salad among four tortillas, spreading it in the center but leaving the edges clear.
Roll carefully but tightly, tucking in sides as you roll. Secure with toothpicks and cut in half.