Set up a breading station: Place flour in shallow bowl 1, beaten eggs in bowl 2, and mix panko, grated parmesan, garlic powder, paprika, salt, and pepper in bowl 3.

Dredge chicken tenders in flour, dip in egg, and press firmly into panko mixture so they are heavily coated.

Heat olive oil in a large skillet over medium-high heat. Sear tenders for 4 to 5 minutes per side until deeply golden, crunchy, and an instant-read thermometer reads 165°F (74°C). (Air fryer option: 400°F for 10 to 12 minutes).

Transfer cooked tenders to a cutting board and let rest for 3 minutes, then slice into bite-sized strips.

In a large bowl, combine shredded Romaine lettuce, shaved Parmesan ribbons, crushed croutons, and creamy Caesar dressing. Toss vigorously with tongs until every leaf is lightly cloaked.

Warm tortillas in a dry skillet or microwave for 15 seconds to make them pliable and prevent cracking when rolled.

Lay warm tortillas on a clean workspace. Mound 1/4 of the dressed Caesar salad down the center of each tortilla, and top with warm crispy chicken strips.

Fold in the left and right sides of the tortilla tightly over the filling, then roll firmly from bottom to top into a snug burrito-style cylinder.

Optional pro step: Heat a dry nonstick skillet over medium heat. Place wraps seam-side down and toast for 1 to 2 minutes per side until golden brown and sealed.

Slice wraps diagonally with a sharp chef knife and serve immediately alongside extra Caesar dressing and lemon wedges!