Prep the chicken and lettuce: Slice the 6 oz grilled chicken thinly (about 1/4-inch thick). Thin slices give even, tender bites and make the wrap easier to fold. Shred or chop 1 cup romaine into 1/2–1-inch pieces so the lettuce distributes evenly and doesn’t bunch up in the wrap.

Dress the lettuce: In a medium bowl, toss the shredded romaine with 2 tablespoons of the light Caesar dressing and 1/2 teaspoon fresh lemon juice (optional). Tossing the lettuce before assembling ensures every leaf is lightly coated so flavor is consistent across the wrap; adding a little acid brightens the dressing and cuts richness.

Warm the tortillas: Heat a large dry skillet over medium heat. Warm each tortilla 20–30 seconds per side until warm and pliable with faint brown spots. Warming makes tortillas more flexible so they fold without cracking and also improves aroma. Do not overheat — that will dry them out.

Assemble the wraps: Lay a warm tortilla flat. In a line slightly off-center, layer half the dressed romaine (about 1/2 cup), half the sliced chicken (3 oz), and 1 tablespoon grated Parmesan. Drizzle 1 tablespoon of light Caesar dressing over the chicken if you like it saucier. Season lightly with salt and freshly ground black pepper. Arranging ingredients off-center and in a line helps when rolling, keeping the filling compact so the wrap holds together.

Fold for stability: Fold the bottom edge up over the filling, fold both sides toward the center, then continue rolling away from you into a tight cylinder. This envelope fold traps the filling and prevents leaks. If serving later, wrap each tightly in parchment paper to preserve shape.

Finish and serve: Cut each wrap in half on a diagonal — this makes the presentation more restaurant-like and exposes the layered cross-section. Serve immediately while the tortilla is warm and the lettuce still crisp.