Season and grill chicken breasts over medium-high heat until internal temperature reaches 165°F (74°C).

Slice cooked chicken into thin strips.

In a large mixing bowl, toss romaine lettuce, Caesar dressing, Parmesan cheese, and croutons until evenly coated.

Lay out flour tortillas on a flat surface.

Distribute the dressed salad mixture evenly across the center of each tortilla.

Place the chicken strips on top of the salad mixture and season with black pepper.

Fold the sides of the tortilla inward and roll tightly from the bottom to form a wrap.

Slice diagonally and serve immediately.