1. Pat chicken dry and season both sides with garlic powder, salt, and pepper.

2. Heat olive oil in a skillet over medium-high heat and cook chicken for 6–8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

3. Remove chicken from heat and let rest for 5 minutes before chopping into bite-sized pieces.

4. In a small bowl, whisk together mayonnaise (or Greek yogurt), garlic, Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, salt, and pepper until smooth.

5. In a large bowl, combine chopped chicken, romaine lettuce, Parmesan cheese, and crushed croutons.

6. Add Caesar dressing gradually and toss until evenly coated without overdressing.

7. Warm tortillas in a dry skillet or microwave for 20–30 seconds until soft and pliable.

8. Place one-quarter of the filling in the center of each tortilla, leaving a border around the edges.

9. Fold in the sides, roll tightly from the bottom burrito-style, and secure seam-side down.

10. Slice in half if desired and serve immediately.