Prep the chicken: Remove skin if you prefer leaner meat. Shred the rotisserie chicken into bite-size pieces. You’ll want about 3 cups for four hearty wraps.

Chop the greens: Rinse and dry romaine well. Chop into small pieces so it mixes evenly and stays crisp.

Lighten the dressing (optional): In a bowl, mix 3 parts Caesar dressing with 1 part Greek yogurt. Add a squeeze of lemon and a pinch of black pepper. If you like it classic, whisk in a pea-sized amount of anchovy paste.

Toss the filling: In a large bowl, add chicken, romaine, a handful of Parmesan, and any extras like tomatoes or red onion. Spoon in dressing to coat lightly—start with less than you think, then add more as needed. You want glossy, not soggy.

Warm the tortillas: Heat a dry skillet over medium and warm each tortilla for 15–20 seconds per side, or lightly brush with olive oil first for softness and flavor. Warm tortillas roll without tearing.

Assemble: Lay a tortilla on a board. Add a generous line of the chicken Caesar mixture down the center. Sprinkle extra Parmesan and a few crushed croutons if using.

Roll it up: Fold the sides in, then roll tightly from the bottom up. If eating later, wrap in foil or parchment for easier slicing and transport.

Finish and serve: Slice in half on the bias. Add a final squeeze of lemon and a crack of black pepper. Serve right away for maximum crunch.