Begin by chopping the cooked chicken into bite-sized pieces. In a large mixing bowl, combine chicken with pesto, stirring until coated.

In a blender, combine mayonnaise, olive oil, lemon juice, parmesan, garlic, capers, mustard, Worcestershire sauce, salt, and pepper. Blend until smooth and creamy.

In a medium mixing bowl, combine romaine lettuce and cherry tomatoes. Drizzle half of the dressing over the salad and toss gently until evenly coated.

Lay a tortilla flat, add a generous portion of the salad mixture, then top with pesto chicken. Optionally sprinkle extra parmesan.

Fold sides of the tortilla towards the center, then roll it tightly away from you to secure filling.

Heat a skillet over medium heat. Toast wraps seam-side down for 2-3 minutes until golden, then flip and toast the other side.

Slice each wrap in half diagonally and serve with remaining Caesar dressing on the side for dipping.