Step 1: Slow Cook the Chicken

1. Place 1.5 lbs boneless, skinless chicken breasts or thighs in the slow cooker. Season with 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Add ½ cup chicken broth to keep the chicken moist.

2. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

3. Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Discard excess liquid or reserve for another use (e.g., soup). Set chicken aside and keep warm.

   • Tip: Use breasts for a leaner result or thighs for juicier texture. Check doneness early with a meat thermometer to avoid overcooking. A slow cooker liner simplifies cleanup.

Step 2: Make Homemade Croutons

1. Preheat the oven to 375°F (190°C). Cut 2 slices of day-old bread into ½-inch cubes and place in a large bowl.

2. Drizzle with 1 tbsp olive oil, ¼ tsp garlic powder, and ¼ tsp salt. Toss to coat evenly.

3. Spread the cubes on a parchment-lined baking sheet in a single layer. Bake for 10-15 minutes, flipping halfway, until golden and crispy. Set aside to cool.

   • Tip: Use slightly stale bread for better texture. Ensure cubes are evenly sized for consistent baking. Store extra croutons in an airtight container for up to a week.

Step 3: Prepare the Caesar Salad Mixture

1. In a large bowl, combine 3 cups chopped romaine lettuce, 1 ½ cups chopped cooked chicken, ⅓ cup Caesar dressing, ⅓ cup freshly grated Parmesan cheese, and ½ cup homemade croutons.

2. Toss with tongs until everything is evenly coated. Season with kosher salt and freshly ground black pepper to taste. Taste and add more dressing (1-2 tbsp) if desired. Set aside.

   • Tip: Chop lettuce into bite-sized pieces for easy wrapping. Grate Parmesan fresh for best flavor. Add croutons just before assembling to maintain crunch.

Step 4: Warm the Tortillas

1. In a large skillet, warm 4 (10-inch) flour tortillas over medium heat for 15-30 seconds per side until pliable. Alternatively, microwave between paper towels for 15-30 seconds.

2. Place warmed tortillas on a plate and cover with a kitchen towel to keep warm and soft.

   • Tip: Warm tortillas to prevent cracking when rolling. Stack them to retain heat. Use a non-stick skillet for easy warming.

Step 5: Assemble the Wraps

1. Place each tortilla on a clean surface. Divide the Caesar salad mixture evenly among the tortillas (about ¾ cup per wrap), placing it in a line down the center.

2. Fold in the opposite sides of each tortilla, then roll up tightly, burrito-style, tucking in the ends as you go. Insert a toothpick through the center to secure if needed.

3. Slice in half diagonally for a polished look or serve whole for a hearty meal.

   • Tip: Don’t overfill wraps to ensure easy rolling. Roll tightly to keep ingredients secure. Serve immediately to maintain lettuce and crouton crispness.

Step 6: Serve

1. Arrange the wraps on plates, cut side up if halved, to showcase the vibrant filling. Serve with extra Caesar dressing, Parmesan, or croutons on the side for dipping.

2. Pair with a side of fresh fruit, sweet potato fries, or a simple tomato-cucumber salad for a complete meal. Serve with iced tea, lemonade, or sparkling water for a refreshing vibe.

   • Tip: Wrap in parchment paper for a picnic-friendly presentation. Offer extra toothpicks for easy handling. Serve within 30 minutes to avoid soggy tortillas.