Prep the chicken: slice the 8 oz grilled chicken into 1/4-inch-thick strips against the grain. Slicing against the grain shortens the muscle fibers and makes each bite tender and easier to chew.

Dress the lettuce lightly: place 4 cups chopped romaine in a large bowl and toss with 2 tablespoons of the light Caesar dressing and 1 teaspoon fresh lemon juice (optional). Tossing the lettuce with dressing before assembly ensures every leaf is coated and prevents clumping inside the wrap; the lemon brightens the dressing and cuts richness.

Season the chicken: give the sliced chicken a light sprinkle of salt (if using) and the 1/2 teaspoon freshly ground black pepper, then toss gently with the remaining 1 tablespoon of dressing. Coating the chicken helps the flavors cling to the meat and balances the wrap, so every bite has both protein and dressing notes.

Warm the tortillas: heat a 10-inch nonstick skillet over medium heat for 1 minute, brush each side of both tortillas lightly with a little olive oil (about 1/2 teaspoon per side total), then warm each tortilla 20–30 seconds per side until pliable and just beginning to show golden spots. Warming makes the tortillas flexible so they fold without tearing and develops a faint toasty aroma.

Build the wraps: lay a warm tortilla on a work surface. Down the center, place half the dressed romaine (about 2 cups), half the dressed chicken strips (4 oz), and sprinkle 1 tablespoon freshly grated Parmesan over the top. The order matters: lettuce first creates a cushion that prevents moisture from saturating the tortilla; cheese on top gives immediate umami contact with the chicken and dressing.

Fold for a tight wrap: fold the bottom edge of the tortilla up over the filling, fold the sides in, then roll tightly away from you to close. Tucking the sides in first traps the filling and creates a neat, compact wrap that is easy to eat without spilling.

Finish and slice: if you prefer, toast the assembled wrap seam-side down in the skillet 30–60 seconds to seal and crisp the exterior. Use a sharp knife to slice the wrap diagonally in half on the bias; the diagonal exposes layered textures and makes a more attractive restaurant-style presentation.

Plate and season: arrange the two halves on a plate, finish with the remaining 1 tablespoon Parmesan and an extra crack of black pepper. Serve immediately so the tortillas stay warm and the lettuce remains crisp.