Preparation

• In a small bowl, combine anchovies, garlic, Dijon mustard, Worcestershire sauce, lemon juice, and egg yolk. Whisk thoroughly until well blended and set aside.
• While whisking continuously, slowly drizzle in the olive oil to achieve a smooth, emulsified dressing. Stir in the grated Parmesan and a pinch of black pepper.
• In a shallow bowl, mix together flour, garlic powder, cumin, paprika, salt, and pepper.
• Dredge each piece of chicken in the flour mixture, then dip it into the beaten eggs, and finally press it firmly into the panko breadcrumbs.
• Heat oil in a skillet to 350°F (175°C). Fry the chicken for 4-5 minutes per side until golden brown and crispy.
• In a separate pan, cook the bacon over medium heat until crispy. Drain on paper towels.
• Combine the chopped romaine lettuce with about 2 tablespoons of your homemade Caesar dressing.
• Warm the tortilla gently in a dry pan or microwave it briefly until soft and pliable.
• Spread 1 tablespoon of dressing down the center of the tortilla. Layer the dressed lettuce, crispy bacon pieces, and sliced chicken on top.
• Fold the bottom edge of the tortilla over the filling, then fold in the sides and roll away from you to create a tight cylinder.
• Toast the wrap in a skillet over medium heat, seam-side down for 1-2 minutes, then flip to toast the other side until golden brown.