Season the chicken breast with kosher salt and cracked black pepper before heating olive oil in a skillet over medium heat. Cook the chicken for about 5-7 minutes on each side until it reaches an internal temperature of 165°F and is no longer pink inside.
While the chicken cooks, fry the bacon strips in another pan until they are crispy. Once done, place them on paper towels to absorb excess grease before chopping them into smaller pieces.
Wash and dry the head of iceberg lettuce thoroughly. Slice it into thin strips to add freshness and crunch to your wrap.
On a burrito-size tortilla, spread a generous amount of store-bought Caesar dressing as your base layer. Layer on chopped lettuce, sliced chicken, crumbled bacon, and freshly grated Parmesan cheese for added flavor.
Carefully roll up your tortilla, tucking in the sides as you go to secure all those delicious fillings inside. You may want to wrap it in parchment paper or foil if you’re taking it on-the-go.
Cut your wrap in half diagonally for presentation and serve immediately with extra dressing on the side if desired! Enjoy your flavorful Chopped Chicken Caesar Salad Wrap!