Heat a skillet over medium heat and add a splash of olive oil. Cook the bacon strips for 2-4 minutes on each side until crispy. Remove and cool before chopping.

Season the chicken breast with kosher salt and cracked black pepper. Sear in the same skillet for about 4 minutes per side, then transfer to a preheated oven at 400°F (200°C) for 15-20 minutes until cooked through.

In a large mixing bowl, combine chopped iceberg lettuce, sliced chicken, chopped bacon, Caesar dressing, and Parmesan cheese. Toss gently.

Place the salad mixture on a tortilla, fold in the sides, and roll tightly to secure the filling.

Toast the wrap seam-side down in a skillet with olive oil for 1-2 minutes until golden brown, then flip and toast the other side.