Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4-5 minutes per side, until golden brown and internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly against the grain.

In a small bowl, whisk together Caesar dressing and lemon zest until combined. Set aside.

Warm tortillas one at a time in a dry skillet over medium heat for 20 seconds per side, until pliable but not crisp. Stack and cover with a clean kitchen towel.

In a large bowl, toss chopped romaine with half the dressing mixture until evenly coated. Add sliced chicken, shaved Parmesan, and crushed croutons (if using). Gently toss again.

To assemble each wrap: Lay a tortilla flat. Spoon about 1 cup of the salad mixture onto the lower third, leaving 2 inches clear on each side. Fold the sides inward, then roll tightly from the bottom, tucking as you go. Place seam-side down.

Slice each wrap in half on a bias. Drizzle remaining dressing over the cut edge or serve on the side. Squeeze a little fresh lemon juice over the top right before serving.