Prepare the Caesar dressing by whisking together mayonnaise, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, and anchovy paste (if using) in a medium bowl. Stir in Parmesan cheese and season with salt and pepper to taste. Set aside.

Pat chicken breasts dry with paper towels, then season both sides with garlic powder, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes per side, or until internal temperature reaches 165°F.

Transfer chicken to a cutting board and let rest for 5 minutes before slicing into thin strips across the grain.

Warm the tortillas in a dry skillet for 15-20 seconds per side or microwave wrapped in a damp paper towel for 20 seconds until pliable.

Spread 3-4 tablespoons of Caesar dressing down the center of each tortilla, leaving 2 inches at edges.

Top with romaine lettuce, sliced chicken, cherry tomatoes, Parmesan cheese, and crushed croutons.

Fold in the sides of the tortilla, then roll from the bottom up tightly.

Cut the wraps in half diagonally and serve immediately.