Make the cottage cheese Caesar dressing: In a blender or food processor, combine cottage cheese, Parmesan, lemon juice, Dijon, garlic, Worcestershire (or anchovy paste), and olive oil if using. Blend until smooth and creamy. Season with salt and pepper. Adjust lemon and Dijon to taste.

Toss the chicken: In a large bowl, add the cooked chicken and a generous amount of the dressing. Stir to coat evenly. You want it creamy but not soupy.

Add the greens: Fold in the chopped romaine, tomatoes, and croutons (if using). Add more dressing as needed to lightly coat everything.

Warm the tortillas: Heat each tortilla in a dry skillet for 15–20 seconds per side or microwave wrapped in a damp paper towel for 20–30 seconds. Warm tortillas roll without tearing.

Assemble the wraps: Divide the filling among the tortillas, keeping it in a line down the center. Sprinkle extra Parmesan over the filling and a crack of black pepper. Squeeze a little lemon if you like brightness.

Wrap it up: Fold the sides in, then roll tightly from the bottom up. Slice in half if serving immediately.

Serve: Enjoy right away for the best crunch. If packing for later, see storage tips below.