Step 1: Prepare the Parmesan-Crusted Chicken

1. Place chicken breasts on a cutting board and slice horizontally to create thin cutlets.
2. In a small bowl, mix Parmesan cheese, Italian seasoning, granulated garlic, onion powder, kosher salt, and black pepper.
3. Coat both sides of the chicken cutlets with the seasoning mixture.
4. Heat olive oil in a large skillet over medium heat.
5. Cook the chicken for 7–10 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F.
6. Transfer to a cutting board and let rest for 5 minutes. Cut into bite-sized pieces.

Step 2: Make the Miso-Caesar Dressing

1. In a medium bowl, whisk together mayonnaise, lemon juice, miso paste, Worcestershire sauce, anchovy paste (if using), garlic, and cracked black pepper.
2. Slowly stream in the neutral oil while whisking continuously to create a smooth, creamy dressing.
3. Adjust seasoning to taste with additional lemon juice or pepper.

Step 3: Assemble the Salad Mixture

1. In a large mixing bowl, combine chopped romaine lettuce, croutons, grated Parmesan cheese, and the cooled, chopped chicken.
2. Drizzle the miso-Caesar dressing over the salad and toss until evenly coated.

Step 4: Assemble the Wraps

1. Warm each tortilla for 20 seconds in the microwave or over a burner until pliable.
2. Place about 2 heaping cups of the salad mixture onto the center of each tortilla.
3. Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll tightly to form a wrap.

Step 5: Serve and Enjoy

1. Slice each wrap in half diagonally for easier serving.
2. Enjoy immediately, or wrap tightly in foil or parchment paper for a portable meal.