Start by seasoning the thinly sliced chicken breasts with salt and pepper, allowing the flavors to seep in.

Prepare three shallow dishes: one with flour, another with beaten eggs, and the last with Italian breadcrumbs.

Dredge each chicken breast first in the flour, then dip it in the beaten egg, and finally coat it thoroughly with breadcrumbs. Press down gently to ensure the breadcrumbs stick well.

Heat a generous amount of oil in a large skillet over medium-high heat. Ensure the oil is hot before adding the chicken.

Carefully place the breaded chicken breasts in the skillet and fry each side for about 5-6 minutes, or until they are golden brown and crispy.

Once cooked, remove the chicken from the skillet and let it rest on a paper towel to absorb excess oil.

Meanwhile, prepare the Caesar dressing: whisk together minced garlic, Dijon mustard, Worcestershire sauce, lemon juice, and anchovy paste.

Gradually mix in the mayo, followed by the shredded Parmesan cheese. Adjust the seasoning with salt and pepper to your taste.

To assemble the wraps, lay a warm tortilla flat on a surface.

Spread a generous amount of Caesar dressing onto the tortilla, then add a handful of chopped romaine lettuce.

Layer the sliced chicken over the lettuce, concluding with a sprinkle of grated Parmesan cheese to deepen the flavors.

Carefully roll the tortilla tightly around the fillings, tucking in the sides to keep everything secure.

For added texture, sear the wraps on high heat for about 1 minute on each side to achieve a warm, crispy exterior.

Slice the wraps diagonally and serve immediately, enjoying the delightful combination of flavors.