Prepare the Dressing: In a medium bowl, whisk together the egg yolk, minced anchovies, crushed garlic, lemon juice, Dijon mustard, and Worcestershire sauce until well combined. The mixture will be quite thick.

Emulsify the Oil: While whisking continuously, very slowly drizzle in the olive oil. Start with just a few drops at a time, then pour in a slow, steady stream. Continue whisking until the oil is fully incorporated and the dressing is thick and creamy. This is a key step for a stable emulsion, as explained on sites like Serious Eats.

Finish the Dressing: Stir in the 40g of finely grated Parmesan cheese. Season with salt and a generous amount of black pepper. Taste and adjust the lemon juice or seasoning if needed. Set aside.

Season and Cook the Chicken: Pat the chicken strips dry with a paper towel. In a bowl, toss them with 1 tbsp olive oil, garlic powder, salt, and pepper until evenly coated.

Pan-Fry the Chicken: Heat a large frying pan or skillet over a medium-high heat. Once hot, add the chicken strips in a single layer (cook in two batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and cooked through. Remove from the pan and let it rest for a few minutes.

Toss the Salad: In a large bowl, combine the chopped Romaine lettuce with the cooked chicken. Pour over about two-thirds of the Caesar dressing and toss gently until everything is lightly coated. What works best for me is using my hands to ensure every leaf gets a little dressing.

Warm the Wraps: Heat a dry, clean frying pan over a medium heat. Warm each tortilla for about 20-30 seconds per side, just until it's soft and pliable. This prevents them from cracking when you roll them.

Assemble the Chicken Caesar Wrap: Lay a warm tortilla flat. Spoon a quarter of the chicken and lettuce mixture down the centre. Top with a few extra shavings of Parmesan cheese. Fold in the bottom edge, then fold in the sides, and roll up tightly to create your wrap. Repeat with the remaining ingredients. Serve immediately.