In a skillet over medium heat, add a drizzle of olive oil and let it warm for about a minute. Place the bacon strips in the skillet, cooking for 2-4 minutes on each side until they are crispy and golden. Transfer the bacon to a paper towel-lined plate to absorb excess grease, then chop into bite-sized pieces and set aside.

Preheat your oven to 400°F (200°C). Meanwhile, season the chicken breast generously with kosher salt and cracked black pepper. In the same skillet, sear the chicken over medium-high heat for 4 minutes per side until browned. Transfer the skillet to the preheated oven and roast for an additional 9-12 minutes, or until the chicken’s internal temperature reaches 165°F (75°C). Remove and allow the chicken to rest before slicing.

While the chicken is resting, rinse and chop the iceberg lettuce into bite-sized pieces. In a large mixing bowl, combine the chopped lettuce with the sliced chicken, crispy bacon, and fresh Parmesan cheese. Drizzle in your store-bought Caesar dressing and gently toss the ingredients together until everything is well-coated and the flavors meld perfectly.

Take a large burrito-size tortilla and lay it flat on a clean surface. Spoon an ample amount of the chicken Caesar salad mixture down the center of the tortilla. Fold in the sides to securely enclose the filling and then carefully roll the tortilla from the bottom up, making sure to keep it tight for a neat and tidy wrap.

Heat a little olive oil in the skillet over medium-high heat. Once hot, place the assembled chicken Caesar salad wrap seam-side down in the skillet. Toast for 1-2 minutes on each side until the tortilla is golden brown and slightly crispy.