Make the Caesar dressing: Mash garlic, anchovy paste, and black pepper into a rough paste. Mix in the mayonnaise, lemon juice, Worcestershire, Dijon, salt, hot sauce, red wine vinegar, and 1/2 cup parmesan. Refrigerate and don't dress the lettuce yet.
Slice each chicken breast horizontally into 2 thin cutlets. Season both sides with paprika, garlic powder, seasoning salt, onion powder, and pepper, along with a little neutral oil.
Set up 3 bowls: seasoned flour (all-purpose flour mixed with 1 tsp each of garlic powder, paprika, salt, and pepper), beaten eggs, and finely crushed crackers. Coat each cutlet in flour, then egg, then cracker crumbs, pressing the crumbs on to help them stick.
Add neutral oil to generously coat the bottom of a large skillet and heat over medium-high to 350°F (175°C). In batches, fry the chicken cutlets for 3-4 minutes per side until golden and cooked through. Remove, let rest, and slice.
Add the chopped romaine to a bowl and toss with enough dressing to coat it. Top with a little more parmesan.
Lightly pan-fry tortillas with butter, then assemble your wraps by adding the dressed romaine, sliced chicken, and any extra parmesan.
Cook it hands-free.
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