• Make your homemade creamy Caesar salad dressing. Of course, if you want, use a store-bought dressing. It works just as well.

Prepare Chicken

• Pound chicken with a meat mallet or a rolling pin between 2 pieces of plastic wrap to ¼" thick. Place cornstarch in a shallow bowl. Whisk egg, mustard, and cayenne in another shallow bowl.
• Place panko in a third shallow bowl. Working with 2 breasts at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
• Heat 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken breasts until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
• Toss the romaine with the croutons (if using) and the dressing. Now, slice each chicken breast into 1-inch-wide slices.

Assemble wrap

• Warm the flour tortilla to help it stretch. Wrap tortillas in a damp paper towel and steam them quickly in the microwave for about 20 seconds.
• Arrange the Caesar salad and the panko chicken slices in a line down the center. Fill the center evenly and leave the ends, top and bottom uncovered. Take care to not over fill — you’ll want to create a line of filling that’s just a couple inches wide.
• Fold the sides inwards, over the filling. Fold 1 to 2 inches inwards. This is a sure way to prevent the filling from falling out of the bottom of your wrap as you eat it. Now fold the bottom over so it completely covers the filling
• Roll the tortilla over the filling, tucking as you roll. Starting with the bottom flap that’s covering the filling, roll the tortilla, tucking the flap firmly inwards as you roll to secure all your tasty chicken Caesar wrap fillings. Serve whole or slice to show off the ingredients inside.