The Roman Emperor Wrap

Pat the chicken thighs dry with paper towels. In a medium bowl, toss them with the olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Let them sit at room temperature for 10 minutes while you make the dressing.

Prepare the Caesar dressing by whisking together the mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, grated garlic, minced anchovies, and the 1/4 cup of finely grated Parmigiano-Reggiano in a small bowl. The dressing should be thick and creamy. Taste and adjust salt if needed. Set aside.

Heat a grill pan or cast-iron skillet over medium-high heat until it just begins to smoke. Place the chicken thighs smooth-side down and cook without moving for 5 to 6 minutes until a dark char develops on the underside.

Flip the thighs and cook for another 5 to 6 minutes until the internal temperature reaches 165 degrees Fahrenheit on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes.

While the chicken rests, warm the flour tortillas. Place each tortilla directly over a gas burner on low flame for about 10 seconds per side, or warm them in a dry skillet over medium heat for 20 seconds per side. Stack and wrap in a clean kitchen towel to keep pliable.

Slice the rested chicken against the grain into thin strips about 1/4-inch wide.

In a large bowl, toss the chopped romaine with about two-thirds of the Caesar dressing until every leaf is lightly coated. Add the shaved Parmigiano-Reggiano and toss once more.

Lay a warm tortilla on a clean work surface. Arrange a quarter of the dressed romaine in a horizontal line across the lower third of the tortilla, leaving about 2 inches free on each side. Layer a quarter of the sliced chicken on top. Drizzle a small amount of the remaining dressing over the chicken.

Fold the bottom edge of the tortilla up and over the filling. Fold both sides inward, then roll the wrap tightly away from you, keeping constant gentle pressure to form a snug cylinder.

Slice each wrap in half on a diagonal with a sharp knife. Serve immediately while the tortilla is still warm and pliable.