Preheat a grill pan or skillet over medium-high heat.
Season the chicken breast with salt, black pepper, and garlic powder on both sides.
Drizzle olive oil on the chicken breast and rub to coat evenly.
Grill the chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the grill and let it rest for 5 minutes.
Slice the chicken breast into thin strips.
Lay the whole wheat tortillas flat on a clean surface.
Spread 2 tablespoons of Caesar dressing evenly over each tortilla.
Divide the chopped romaine lettuce evenly between the two tortillas, placing it in the center.
Top the lettuce with the sliced grilled chicken and sprinkle with grated Parmesan cheese.
Carefully fold the sides of each tortilla over the filling, then roll tightly from the bottom up to form a wrap.
Slice each wrap in half diagonally and serve immediately.