Step 1: Prepare the Chicken
Place chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even ½-inch thickness. This ensures the chicken cooks evenly and stays tender. Cut each breast in half lengthwise if they’re very large, so you have 4 pieces total.

Step 2: Set Up Breading Station
Prepare three shallow bowls or plates. In the first bowl, add the flour. In the second bowl, beat the eggs until smooth. In the third bowl, combine the panko breadcrumbs, garlic powder, paprika, salt, pepper, and Italian seasoning (if using). Mix the panko mixture well to distribute the seasonings evenly.

Step 3: Bread the Chicken
Working with one piece at a time, coat the chicken in flour, shaking off any excess. Dip it into the beaten eggs, allowing excess to drip off. Finally, press the chicken firmly into the panko mixture, coating both sides thoroughly and pressing gently so the breadcrumbs adhere well. Place breaded chicken on a clean plate and repeat with remaining pieces.

Step 4: Pan-Fry the Chicken
Heat the oil in a large skillet over medium-high heat until shimmering (about 350°F if you have a thermometer). Carefully add the breaded chicken pieces, making sure not to overcrowd the pan—work in batches if needed. Cook for 5-6 minutes on the first side without moving them, until deep golden brown and crispy. Flip carefully using tongs and cook for another 5-6 minutes on the second side until the chicken is cooked through (internal temperature should reach 165°F) and the coating is golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. Let rest for 5 minutes, then slice into strips.

Step 5: Prepare the Salad Components
While the chicken rests, chop the romaine lettuce into bite-sized pieces and place in a large bowl. Add the Caesar dressing and half of the Parmesan cheese, tossing gently to coat the lettuce evenly. If using cherry tomatoes or bacon, add them now.

Step 6: Warm the Tortillas
Warm the tortillas for about 10-15 seconds in the microwave wrapped in a damp paper towel, or heat them directly over a gas flame or in a dry skillet for a few seconds per side. This makes them more pliable and easier to roll without cracking.

Step 7: Assemble the Wraps
Lay a warm tortilla on a clean surface. Place about 1 cup of the dressed lettuce mixture in the center of the tortilla, leaving about 2 inches clear at the bottom and sides. Top with sliced crispy chicken strips. Sprinkle with additional Parmesan cheese and drizzle with extra Caesar dressing if desired.

Step 8: Roll and Serve
Fold the bottom edge of the tortilla up over the filling, then fold in the sides and continue rolling tightly away from you, creating a secure wrap. Cut in half diagonally if desired. Serve immediately with lemon wedges on the side for squeezing over the top. Enjoy while the chicken is still warm and crispy!