Pat chicken tenders dry with paper towels. In a shallow dish, stir together panko breadcrumbs, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

Dip each tender into beaten egg (or brush lightly with olive oil), then press firmly into the seasoned garlic panko until thoroughly coated on all sides.

Heat 2 tablespoons olive oil in a large cast-iron skillet or nonstick pan over medium-high heat until shimmering.

Add breaded chicken tenders in a single layer without overcrowding. Cook for 3 to 4 minutes per side until deeply golden, shatteringly crisp, and cooked to an internal temperature of 165°F (74°C). Transfer to a paper towel-lined plate and slice diagonally.

In a large bowl, toss chopped romaine lettuce with creamy caesar dressing, fresh lemon juice, and shaved parmesan cheese until lightly and evenly coated.

Warm tortillas in a dry skillet for 15 seconds per side to make them pliable. Place a generous mound of dressed caesar romaine in the center of each tortilla, top with sliced warm crispy garlic chicken, and fold in the sides, rolling tightly into a burrito-style wrap.

Slice each wrap diagonally across the center with a sharp chef knife. Serve immediately with extra creamy caesar dressing and lemon wedges on the side.