Working with one at a time or assembling all wraps at once, place flatbread on a flat surface. Spread Caesar dressing in an even layer.
Top with romaine lettuce, chicken, and Parmesan cheese. Roll tightly, slice in half if desired, and serve. Or, wrap in foil and keep refrigerated until lunch time.
Flatbread: A pita, naan, or tortilla; anything will do.
Caesar dressing: To make my simple homemade version, whisk together 1 cup mayonnaise, 1/4 cup lemon juice, 2 tbsp. spicy brown mustard, 2 tbsp. Parmesan cheese, and 2 tsp. Worcestershire sauce. Season to taste with salt and pepper (I like ½ tsp. salt and ¼ tsp. pepper). Or, substitute a bottle of store-bought dressing.
Romaine lettuce: Romaine is the traditional base for restaurant Caesar salads, so that's what I call for here. Feel free to trade in green leaf lettuce, iceberg lettuce, or butterhead lettuces like Bibb or Boston.
Cooked chicken: Leftover chicken from earlier in the week, deli rotisserie chicken, my DIY Rotisserie Chicken; choose your own adventure.
Yield: This Grilled Chicken Caesar Wrap recipe makes 4 filling flatbreads. Pair with a salad or side of potato chips and lunch is done.
Make ahead: Since the dressing and lettuce can make the flatbread soggy over time, these are best eaten the day they're made. If desired, assemble, wrap in foil, and refrigerate in the morning to eat later that day at lunch or dinner.
Pick your protein:Grilled shrimp, steak, or even leftover turkey after a holiday dinner would work well in place of the chicken, if desired.
Ranch wrap: Substitute ranch dressing for the Caesar if that's more your style.