Start by laying out your chicken breasts and gently pounding them to an even 1/2-inch thickness—this ensures they'll cook quickly and evenly on the grill. In a small bowl, combine garlic powder, smoked paprika, salt, and black pepper. Pat the chicken dry with paper towels, then rub the seasoning mixture evenly on both sides, making sure every piece is well-coated. This prep work takes just a few minutes and sets you up for efficient grilling.

Preheat your grill to 450°F and oil the grates to prevent sticking. Once hot, place the seasoned chicken on the grill and cook for 3-5 minutes per side, depending on thickness—you're looking for nice grill marks and an internal temperature of 165°F. I like to resist the urge to move the chicken around; let it sit undisturbed so it develops a flavorful crust. Once cooked through, transfer the chicken to a cutting board and let it rest for 10 minutes before cutting into strips—this keeps it moist and tender.

While the chicken rests, combine the chopped romaine lettuce in a large bowl. Add the Caesar dressing and fresh lemon juice, then toss gently to coat. Now fold in the freshly shredded Parmesan cheese, cooked crumbled bacon, and crushed croutons, being careful not to pulverize the croutons too much—you want some texture. I find it best to add the croutons last and toss just before assembling the wraps so they stay crispy rather than getting soggy.

Warm your flour tortillas on the grill or in a dry skillet for about 30 seconds per side—warm tortillas are pliable and won't crack when rolling. Place each warm tortilla on a clean work surface and divide the Caesar salad mixture evenly among them, leaving about 1 inch of space around the edges. Top each portion of salad with sliced grilled chicken from Step 2. Fold in the left and right sides of the tortilla first, then tightly roll from the bottom up to create a secure wrap.

Carefully cut each wrap in half on a slight diagonal to expose the beautiful layers inside, then arrange on a serving platter. Serve immediately while the chicken and tortillas are still warm and the croutons are at their crispiest.