Toast the crunch. In a small skillet over medium heat, add 1 teaspoon olive oil and 1/2 cup panko. Stir until golden, 2–3 minutes. Season with a pinch of salt and pepper. Let cool. If using croutons, roughly crush them instead.

Make the lighter Caesar dressing. In a bowl, whisk 3/4 cup Greek yogurt, 1 tablespoon olive oil, 2 tablespoons freshly grated Parmesan, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon Dijon, 1/2 teaspoon Worcestershire, 1/2 teaspoon anchovy paste (or to taste), and 1 small grated garlic clove. Season with salt and plenty of black pepper. Thin with a splash of water if needed until it’s creamy and spoonable.

Prep the chicken. Remove skin and bones from the rotisserie chicken. Shred or dice the meat into bite-size pieces. You’ll want about 3 cups. Warm briefly in a skillet if you prefer a warm wrap.

Chop the romaine. Rinse, dry well, and chop into bite-size pieces. Dry greens make a better wrap that doesn’t get soggy.

Toss the filling. In a large bowl, combine chicken, romaine, and cherry tomatoes if using. Add enough dressing to coat generously, then toss. Taste and adjust salt, pepper, and lemon juice.

Warm the tortillas. Heat each tortilla in a dry skillet for 10–15 seconds per side to make them flexible and easy to roll.

Assemble. Lay a tortilla flat. Add a mound of the chicken Caesar mixture down the center. Sprinkle with toasted panko for crunch and extra Parmesan for savoriness.

Wrap it tight. Fold the sides in, then roll from the bottom up, tucking as you go. For a crisp edge, sear the seam side in a skillet for 30 seconds.

Serve or store. Slice in half and serve immediately, or wrap tightly in parchment or foil to pack for later.