First, heat your olive oil in a big skillet over medium heat. You want the pan hot enough so the chicken sizzles when it hits but not burning.
Add your ground chicken, garlic powder, onion powder, salt, and pepper right to the skillet. Stir it up good so all flavors mix while it cooks.
Cook and break up the chicken with your spatula or spoon until it’s fully cooked and nicely browned. Takes about 6 to 8 minutes; you’ll smell that taste start coming out.
While that’s happening, warm the flour tortillas. You can nuke 'em a bit or use a pan for a quick toast. Warm tortillas bend better and taste way better.
Roughly chop your Romaine hearts so you get chunky crisp bites that don’t get soggy too fast.
Now it’s assembly time. Spread a generous layer of creamy Caesar dressing over each warm tortilla. This is kinda the glue and the flavor heart here.
Add in your cooked chicken, make sure it’s evenly spread so every bite tastes good. Then pile on the chopped Romaine and top with shaved parmesan cheese. You want that salty sharp bite as a finish.