Pat the chicken breast dry with paper towels and drizzle it lightly with olive oil. Season both sides evenly with garlic powder, onion powder, smoked paprika, salt, and freshly ground black pepper. Let the chicken rest for 10–15 minutes so the seasonings have time to absorb into the meat before cooking.

Heat a grill pan, skillet, outdoor grill, or air fryer over medium-high heat. Cook the chicken for approximately 5–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a cutting board and allow it to rest for at least 5 minutes before slicing it into thin strips.

Wash the romaine lettuce thoroughly under cold running water and dry it completely using a salad spinner or clean kitchen towel. Chop it into bite-sized pieces and place it in a mixing bowl. Add the light Caesar dressing and toss gently until every piece is lightly coated without becoming overly wet.

Warm the high-fiber tortilla in a dry skillet for about 15–20 seconds per side, or microwave it for 10–15 seconds until soft and flexible. This helps prevent cracking while rolling.

Lay the warmed tortilla flat on a clean work surface. Spread the dressed romaine lettuce down the center, leaving about an inch of space around the edges. Arrange the sliced grilled chicken evenly over the lettuce, then sprinkle the grated Parmesan cheese across the top. Finish with freshly cracked black pepper and a squeeze of fresh lemon juice if desired.

Fold the sides of the tortilla inward, then roll tightly from the bottom upward while gently tucking the filling inside. Continue rolling until the seam is underneath to help the wrap stay securely closed.

Slice the wrap diagonally into two halves using a sharp knife and serve immediately. If meal prepping, wrap it tightly in parchment paper or place it in an airtight container and refrigerate until ready to enjoy.