Pat chicken breasts dry with paper towels. Combine garlic powder, onion powder, paprika, black pepper, and salt in a small bowl. Rub spice mixture evenly over both sides of chicken breasts.

Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C).

Remove chicken from skillet and let rest for 5 minutes before slicing into thin strips or shredding with two forks.

In a medium bowl, whisk together mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce. Add black pepper and whisk until well combined.

If dressing is too thick, add milk one tablespoon at a time until desired consistency is reached. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Lay tortillas on clean work surface. Spread generous amount of Caesar dressing over each tortilla, leaving small border around edges.

Top each tortilla with chopped romaine lettuce, then add sliced or shredded chicken. Sprinkle with shredded Parmesan cheese and crushed croutons.

Fold in sides of tortilla, then tightly roll from bottom to top. Secure with toothpicks if needed. Cut each wrap in half diagonally and serve immediately.