In a medium bowl, whisk together the mayonnaise, Greek yogurt, grated Parmesan, fresh lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, and cracked black pepper until silky and well emulsified. Set aside in the fridge while prepping the filling.

Air-fry or bake the breaded chicken tenders at 400°F (200°C) for 10 to 12 minutes until deeply golden and shatter-crisp. Slice on a bias into 1/2-inch strips.

In a large bowl, toss the chopped crisp romaine lettuce with about 1/3 cup of the prepared Caesar dressing, shaved Parmesan, and crushed croutons until evenly coated.

Warm the flour tortillas in the microwave for 15 seconds (or in a dry skillet) so they become flexible. Lay one tortilla flat on a clean board.

Layer a generous mound of dressed Caesar romaine across the center. Arrange the warm crispy chicken strips over the greens, and drizzle with a little extra dressing.

Fold the sides inward over the filling, then tuck the bottom edge up and tightly roll forward burrito-style to seal.

CHEF PRO STEP: Heat a dry nonstick skillet over medium heat. Place the wrap seam-side down for 2 minutes until golden brown and sealed shut, then flip and toast the other side for 1 minute. This locks in the wrap and adds irresistible exterior crunch!

Slice each wrap in half on a sharp diagonal using a serrated knife and serve immediately alongside extra Caesar dipping sauce and crunchy kettle chips.