Season chicken breasts with salt, black pepper, and garlic powder.
Heat olive oil in a grill pan or skillet over medium heat.
Cook chicken for 4–5 minutes per side until golden and cooked through.
Remove chicken from pan and let it rest for 2 minutes.
Slice the cooked chicken into thin strips.
In a bowl, toss romaine lettuce with Caesar dressing and lemon juice.
Warm the tortilla wraps lightly on the pan or microwave.
Place sliced chicken and dressed lettuce onto each wrap.
Sprinkle parmesan cheese over the filling.
Roll tightly, slice in half, and serve immediately.
