Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat until hot.

Add the bacon strips and cook for 2-4 minutes on each side, depending on how crispy you like it.

Remove the bacon, let it cool slightly, then chop into bite-sized pieces. Set aside.

Preheat your oven to 400°F (200°C).

Season both sides of the chicken breasts with salt and pepper (about ¼ teaspoon salt and ⅛ teaspoon pepper per breast).

In an oven-safe skillet over medium-high heat, add 1 tablespoon olive oil. When shimmering, add the chicken breasts.

Sear each side for 4 minutes until golden brown, then transfer the skillet to the oven.

Roast for 9-12 minutes, or until the internal temperature reaches 165°F (75°C).

Let the chicken rest for 5 minutes, then slice into thin strips.

Rinse, dry, and chop the romaine lettuce into bite-sized pieces.

On a large cutting board, add the lettuce, sliced chicken, chopped bacon, Caesar dressing, and freshly grated Parmesan.

Use a large knife to chop and mix everything together until well-combined.

Place the tortilla on a flat surface and add the salad mixture down the center.

Fold in the sides and tightly roll up the tortilla into a wrap.

To toast the wrap, heat a clean skillet over medium heat and add a small drizzle of olive oil or a quick spray of cooking spray.

Place the wrap seam-side down in the skillet. Cook for 1-2 minutes on each side, pressing down gently with a spatula, until the tortilla is golden brown and crisp.