Begin by slicing your chicken breasts in half horizontally to ensure even cooking. Pound each piece to about 1/4 inch thick.

Create your breading station with three bowls: one for flour mixed with salt and pepper, one for whisked eggs, and one for panko breadcrumbs mixed with grated parmesan.

Coat each piece of chicken in the flour mixture, then dip in the egg mixture, and finally press into the panko-parmesan mixture until fully coated.

Heat oil in a large saucepan over medium-high heat. Cook the breaded chicken for about 4-5 minutes on each side until golden brown.

In a mixing bowl, toss together chopped romaine, croutons, shredded parmesan, and caesar dressing until well combined.

Slice the cooked chicken into bite-sized pieces and fold into the salad mixture.

Place a scoop of the chicken salad mixture in the center of a burrito wrap, fold in the sides, and roll tightly. Slice in half for easy eating.