In a small bowl, whisk together Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, shredded Parmesan, and black pepper to create the healthy Caesar dressing.
Heat a non-stick skillet over medium-high heat and cook the chicken cubes until they reach an internal temperature of 165°F (74°C), approximately 8-10 minutes.
Remove chicken from heat and toss in a medium bowl with the buffalo hot sauce until evenly coated.
Lay the whole wheat tortillas flat on a clean surface.
Distribute the chopped Romaine lettuce evenly across the center of each tortilla.
Top the lettuce with the buffalo chicken and drizzle with the prepared Greek yogurt Caesar dressing.
Fold in the sides of each tortilla and roll tightly from the bottom to form a wrap.
Slice diagonally and serve immediately.