Season the chicken breasts with salt, black pepper, and garlic powder on both sides. Heat olive oil in a skillet over medium-high heat.
Cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees F and a golden crust forms. Let the chicken rest for 5 minutes, then slice into thin strips.
In a large bowl, toss the chopped romaine lettuce with Caesar dressing and shaved parmesan cheese until everything is well coated.
Lay out the flour tortillas. Divide the dressed romaine among the tortillas, placing it in a line down the center. Top each with sliced chicken and crushed croutons.
Fold the bottom edge of each tortilla up over the filling, then fold in both sides and roll tightly into a wrap. Cut each wrap in half on the diagonal and serve.