Set up 3 shallow bowls: Bowl 1 with flour, garlic powder, onion powder, paprika, salt, and pepper. Bowl 2 with whisked eggs. Bowl 3 with panko breadcrumbs.

Pat chicken tenderloins dry. Dredge each piece first in seasoned flour, shake off excess, dip completely in beaten egg, and press firmly into panko until thoroughly coated on all sides.

Air Fryer Method: Spray basket with avocado oil. Place tenders in a single layer without overcrowding. Spray tops generously. Air fry at 400°F (200°C) for 10 to 12 minutes, flipping halfway, until deep golden brown, shatteringly crisp, and internal temp reaches 165°F (74°C). (Oven Method: Bake on a wire rack at 425°F/220°C for 16-18 mins). Slice into bite-sized tenders.

In a medium bowl, whisk together the Greek yogurt (or mayo), grated Parmigiano-Reggiano, minced garlic, fresh lemon juice, Dijon mustard, halal Worcestershire or caper brine, and black pepper until rich, smooth, and emulsified. Taste and adjust lemon or salt as desired.

Warm the flour tortillas for 15 seconds in the microwave or on a dry skillet until pliable. Lay flat on a clean cutting board.

In a mixing bowl, toss shredded romaine lettuce with 3 tablespoons of the Caesar dressing until lightly coated. Distribute the dressed greens evenly down the center third of each tortilla.

Layer the hot sliced crispy chicken tenders over the greens, drizzle with extra Caesar dressing, and top with shaved Parmesan cheese flakes and freshly ground black pepper.

Fold the bottom edge up over the filling, tuck in both sides tightly like a burrito, and roll forward firmly into a tight cylinder.

Optional Pro Step: Heat a dry nonstick or cast-iron skillet over medium heat. Place wraps seam-side down and toast for 1 to 2 minutes per side until golden and crispy sealed. Slice diagonally on a bias and serve with extra dressing!