Trim the chicken breasts, then slice them into thin cutlets.

Create a breading station: in one bowl, mix flour with salt and pepper; in another, beat the eggs; and in the third bowl, combine panko breadcrumbs with grated parmesan.

Dredge each chicken cutlet in the flour, dip it into the egg, and then coat it with the panko mixture.

Heat oil in a frying pan over medium heat. Cook the breaded chicken for about 5-7 minutes on each side until they are golden brown.

In a large bowl, mix the chopped romaine, croutons, shredded parmesan, and Caesar dressing, tossing gently to combine.

On each wrap, lay down some of the salad mixture, top with a piece of chicken, and roll tightly.

Cut the wraps in half and serve with fresh fruit or potato chips for a delightful crunch.