Season chicken breasts with olive oil, salt, and black pepper.

Grill chicken over medium-high heat for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

Rest the chicken for 5 minutes before slicing into 0.5-inch thick strips.

In a large mixing bowl, combine chopped romaine, Caesar dressing, Parmesan cheese, and crushed croutons.

Briefly warm tortillas on a skillet or microwave to increase pliability.

Distribute the salad mixture and sliced chicken evenly across the center of the four tortillas.

Fold the left and right sides of each tortilla toward the center, then roll tightly from the bottom.

Slice each wrap diagonally and serve.