In a medium bowl, toss the chicken cutlets or pieces with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes per side (for cutlets) or until cooked through and no longer pink in the center, reaching an internal temperature of 165°F (74°C). If using bite-sized pieces, cook for 8-10 minutes, stirring occasionally. Remove from heat and let rest for a few minutes before slicing or dicing into bite-sized pieces.

In a large mixing bowl, combine the chopped romaine lettuce, cooked and sliced chicken, grated Parmesan cheese, and croutons. Drizzle with Caesar dressing and toss gently until all ingredients are well combined and coated with the dressing.

For easier rolling and a more pliable wrap, you can warm the tortillas for 15-20 seconds in the microwave or briefly in a dry skillet.

Lay one warm tortilla flat. Spoon approximately 1/4 of the chicken Caesar mixture down the center of the tortilla, leaving about an inch clear on the sides. Fold in the sides of the tortilla, then tightly roll it up from the bottom, creating a secure wrap. Repeat with the remaining tortillas and filling.

Slice each wrap in half diagonally for easier eating, if desired, and serve.