Preparation

• Whisk the Dressing: In a small bowl, combine anchovies, garlic, Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk. Whisk until well blended; it should be smooth and creamy.
• Emulsify the Dressing: While whisking, slowly drizzle in olive oil. Continue to whisk until the dressing is completely emulsified and silky in texture.
• Add Cheese and Pepper: Stir in the grated Parmesan cheese and a dash of freshly ground black pepper. Set this flavorful dressing aside to let the flavors meld together.
• Prepare the Coating: In a shallow bowl, mix the flour, garlic powder, cumin, paprika, salt, and pepper.
• Coat the Chicken: Coat each chicken breast piece in the flour mixture, dip into the beaten eggs, and press into the panko breadcrumbs.
• Fry the Chicken: Heat oil in a skillet to 350°F. Fry the chicken for about 4–5 minutes on each side until golden brown. Transfer to a paper towel-lined plate.
• Cook the Bacon: Cook the bacon over medium heat until crispy. Drain and break into bite-sized pieces.
• Assemble the Lettuce: Toss chopped romaine lettuce with a couple of tablespoons of your homemade Caesar dressing.
• Warm the Tortilla: Gently warm the tortilla in a skillet or microwave until soft and pliable.
• Build the Wrap: Spread 1 tablespoon of dressing down the center of the warm tortilla. Layer on dressed lettuce, crispy bacon, sliced chicken, and shaved Parmesan.
• Roll It Up: Fold the bottom edge of the tortilla over the filling, fold in the sides, and roll tightly into a cylinder.
• Toast the Wrap: Heat a clean skillet over medium heat. Place the wrap seam-side down and toast for about 1–2 minutes. Flip and toast the other side.