Wash and quarter the cherry tomatoes. Clean and wash the romaine lettuce, let it drain briefly, and chop it finely.
Rinse the chicken breast briefly under cold water and pat it dry, cut it into bite-sized pieces. In a pan, fry the chicken breast pieces in hot oil until cooked through and golden brown. Remove the chicken from the pan and let it cool on a kitchen towel.
Then, blend all the ingredients for the dressing with an immersion blender.
In a large bowl, combine the cherry tomatoes, chopped lettuce, chicken pieces, croutons, and Parmesan cheese together. Mix everything carefully.
Divide the bowl's contents among the four tortilla wraps, roll them up, and enjoy them immediately.
