Set Up Breading Station: Set out three shallow bowls. In the first bowl, add all-purpose flour. In the second bowl, beat eggs with a splash of water. In the third bowl, combine panko breadcrumbs, grated parmesan, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Bread & Crisp Chicken: Dredge each chicken tender lightly in flour, dip into egg wash, then press firmly into the parmesan-panko mixture to coat evenly. Heat olive oil in a large skillet over medium-high heat (or preheat air fryer to 400°F / 200°C). Cook tenders for 3 to 4 minutes per side until golden brown, crispy, and cooked to an internal temperature of 165°F (74°C). Transfer to a wire rack and slice into bite-sized strips.

Whisk Dressing: In a medium bowl, whisk together mayonnaise, Greek yogurt, grated Parmigiano-Reggiano, fresh lemon juice, Dijon mustard, grated garlic, Worcestershire sauce, and black pepper until completely smooth and velvety.

Toss Greens: In a large mixing bowl, toss shredded romaine lettuce, crushed garlic croutons, and shaved parmesan ribbons with 3 to 4 tablespoons of the Caesar dressing until lightly and evenly coated.

Assemble Wraps: Warm flour tortillas in a dry skillet or microwave for 15 seconds to make them pliable. Lay tortillas flat on a clean workstation. Divide the dressed Caesar salad down the center of each tortilla, top generously with warm crispy chicken strips, and drizzle with extra dressing.

Roll & Toast: Fold the sides of each tortilla inward, then roll tightly from the bottom up burrito-style. Place wraps seam-side down in a hot, dry skillet over medium heat for 1 to 2 minutes until lightly golden and toasted.

Slice & Serve: Slice wraps diagonally in half with a sharp chef knife to reveal the layered filling. Serve immediately with extra Caesar dressing, a fresh lemon wedge, and crispy fries or kettle chips!