Cut the chicken into 1/2-inch cubes and season with garlic powder, salt, and pepper. Sauté in a skillet over medium-high heat for 5-7 minutes until browned and cooked through.

In a mixing bowl, combine sautéed chicken, chopped lettuce, Caesar dressing, shaved parmesan, and croutons. Toss gently to mix.

Warm tortillas in a dry skillet for about 15-30 seconds on each side until soft and pliable.

Lay a tortilla flat, spoon about 3/4 cup of the chicken mixture onto the lower third, fold the bottom edge over, tuck in the sides, and roll tightly.

Slice each wrap in half diagonally and serve warm, optionally with extra Caesar dressing for dipping.