In a shallow dish, combine panko breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and black pepper. Dip chicken cutlets into beaten egg, then press firmly into the seasoned panko until generously coated on both sides.

Air fry at 400°F (200°C) for 10 to 12 minutes (flipping halfway and lightly misting with oil) or pan-sear in 2 tablespoons olive oil over medium-high heat for 4 minutes per side until golden brown, ultra-crispy, and reaching 165°F (74°C) internally. Transfer to a cutting board and slice into ½-inch strips.

In a large mixing bowl, toss the chopped crisp romaine lettuce with creamy Caesar dressing, fresh lemon juice, shaved Parmesan cheese ribbons, cracked black pepper, and lightly crushed garlic croutons until every leaf is evenly coated.

Warm the flour tortillas in the microwave for 15 seconds or on a dry skillet for 10 seconds until soft and pliable. Lay each tortilla flat on a clean workstation. Place a generous mound of dressed Caesar salad in the center, top with warm crispy chicken strips, and sprinkle with extra shaved Parmesan.

Fold the left and right sides of the tortilla inward over the filling, then tuck the bottom edge tightly up and over. Roll forward firmly burrito-style, keeping the roll tight and compact so it holds together seamlessly.

For the ultimate restaurant-style finish, place the rolled wraps seam-side down in a lightly buttered medium-hot skillet for 2 minutes per side until golden brown and toasted crisp. Slice in half on a sharp diagonal and serve immediately with extra Caesar dipping sauce and lemon wedges!