Prep the greens. Rinse and chop the romaine into bite-size pieces. Pat dry very well so the dressing clings. Set aside in a large bowl.

Season the chicken. In a mixing bowl, combine ground chicken with 1 teaspoon salt, plenty of black pepper, minced garlic, lemon zest, and Worcestershire. If using anchovy paste, mix that in now.

Sear in a hot skillet. Heat olive oil over medium-high until shimmering. Add chicken and spread it out. Let it sit for 1–2 minutes to brown, then break into small crumbles and cook through, about 5–7 minutes.

Finish with brightness. Once the chicken is cooked, squeeze in 1–2 teaspoons of lemon juice and toss. Taste and adjust salt and pepper. Remove from heat and let it cool for 3–5 minutes so it doesn’t wilt the lettuce.

Toss the salad base. In the bowl with romaine, add Parmesan and a light drizzle of Caesar dressing. Toss gently to coat. You can add cherry tomatoes here if you like.

Combine chicken and salad. Add the warm (not hot) chicken to the bowl. Drizzle more dressing, a little at a time, until everything is lightly coated. If using croutons, fold them in last so they stay crunchy.

Warm the wraps. Heat tortillas in a dry skillet for 15–20 seconds per side or microwave in a damp paper towel for 20–30 seconds until pliable.

Assemble. Spoon a generous line of the chicken Caesar mixture down the center of each wrap. Add extra Parmesan and a few cracks of pepper.

Roll and seal. Fold the sides in, then roll tightly from the bottom. For a café-style finish, sear the seam side down in a skillet for 30 seconds to seal and add a little toastiness.

Serve. Slice in half if you like. Add a lemon wedge on the side for a fresh squeeze just before eating.