Chop romaine into thin ribbons. Shred or dice cooked chicken.

In a large mixing bowl, combine Caesar dressing, lemon juice, and black pepper. Whisk with a fork and adjust seasoning to taste.

Add shredded chicken and chopped romaine to the bowl with dressing. Toss gently until everything is coated. Add crushed croutons and half the Parmesan cheese, toss again.

Place the flour tortilla in a dry skillet over medium heat for about 15 seconds per side until warm and pliable.

Lay the warm tortilla flat. Spoon filling down the center, leaving 2 inches of space at top and bottom. Fold bottom up over filling, fold in sides, then tightly roll away from you, tucking filling in as you go. Place seam-side down.

Use a sharp serrated knife to slice the wrap in half on a diagonal. Sprinkle remaining Parmesan on top and serve immediately.