Cook the Chicken: Start by seasoning the chicken breast with salt, pepper, and a hint of garlic powder. Grill or roast until cooked through and juices run clear, about 6-7 minutes per side depending on thickness., Slice the Chicken: Allow the chicken to rest for a few minutes before slicing it thinly. This helps retain moisture., Combine Ingredients: In a bowl, whisk together mayonnaise, minced garlic, lemon juice, Worcestershire sauce, anchovy paste, Dijon mustard, salt, and pepper until smooth. This dressing can be stored in the fridge for up to a week., Taste and Adjust: Sample the dressing and adjust seasonings to your liking, possibly adding a little more lemon juice for acidity or more garlic for a stronger flavor., Prepare the Tortilla: Place a tortilla flat on a clean surface or a plate., Layer the Ingredients: Start with a generous dollop of the dressing, then add chopped romaine lettuce, sliced chicken, croutons, and a sprinkle of Parmesan cheese., Wrap It Up: Fold the sides of the tortilla inward and then roll it tightly from the bottom upwards, securing all the delicious fillings inside.