In a medium mixing bowl, combine the Greek yogurt (or mayo), minced fresh garlic, grated Parmesan, Dijon mustard, Worcestershire sauce, and anchovy paste if using. Whisk until smooth and well combined. Pro tip: If using garlic powder instead of fresh garlic, reduce to 1/2 teaspoon as it's more concentrated

Add the fresh lemon juice and whisk again until you reach your desired consistency. If the dressing seems too thick, thin it with a tablespoon or two of water or milk. Pro tip: Make the dressing at least 30 minutes ahead so flavors can meld—it tastes even better the next day

Season generously with salt and freshly ground black pepper. Taste and adjust seasonings as needed. Pro tip: Remember you'll be adding salty Parmesan shavings and potentially bacon, so don't over-salt at this stage

If using fresh chicken breast, pat it dry with paper towels. Season both sides generously with salt, black pepper, and garlic powder if desired. Pro tip: Pat the chicken completely dry before grilling—moisture prevents proper browning and creates steam instead of that beautiful crust

Heat olive oil in a grill pan or skillet over medium-high heat until shimmering. Place the seasoned chicken breast in the pan and cook for 6-7 minutes without moving it. Pro tip: Resist the urge to flip! Let it develop a golden crust before turning

Flip and cook for another 6-7 minutes until cooked through (internal temperature of 165°F). Let rest for 5 minutes, then slice or cut into bite-sized pieces. Pro tip: Resting the chicken is crucial—it keeps the meat juicy rather than dried out. If using rotisserie chicken, you can skip straight to slicing

Wash and thoroughly dry your romaine lettuce. Using paper towels or a salad spinner, remove as much moisture as possible to prevent soggy wraps. Pro tip: This step is absolutely non-negotiable for a successful wrap. Wet lettuce will make your tortilla soggy within minutes

Chop the romaine into bite-sized pieces—roughly 1-2 inches. Cut your cherry tomatoes in half and have any other fresh ingredients ready to assemble. Pro tip: Prep your vegetables right before assembly rather than far in advance for maximum freshness and crispness

Lay out one tortilla or wrap on a clean, flat surface. Spread about 3-4 tablespoons of caesar dressing evenly across the tortilla, leaving a 1-inch border on all sides. Pro tip: Don't skimp on the dressing—it's what makes this special—but don't overdo it or it will leak out the sides

Layer about 3/4 cup of chopped romaine lettuce down the center, leaving space at the top and bottom. Top with your sliced or shredded chicken, then add cherry tomatoes if using. Pro tip: Keep ingredients in a vertical line down the center—this makes rolling much easier

Add a generous handful of Parmesan shavings and any optional ingredients like bacon or croutons (add croutons just before eating for crunch). Pro tip: Use a vegetable peeler to create thin Parmesan shavings rather than grated cheese, which doesn't have the same elegant texture

Fold the bottom of the tortilla up over the filling, then fold in both sides, and finally roll tightly away from you until completely wrapped. The seam should be on the bottom. Pro tip: Roll snugly but not so tight that you tear the tortilla. Practice makes perfect here

If eating immediately, cut the wrap in half diagonally for easier eating. If packing for later, wrap in parchment paper and refrigerate until ready to eat. Pro tip: Cut just before eating rather than ahead of time to prevent the wrap from unwinding