Preheat a grill pan or skillet over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add olive oil to the pan and cook the chicken breasts for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the pan and let it rest for 5 minutes, then slice into thin strips.
Lay the whole wheat tortillas flat on a clean surface.
In a medium bowl, combine chopped romaine lettuce, grated Parmesan cheese, cooked chickpeas, and cherry tomatoes.
Add Caesar dressing to the bowl and toss until the ingredients are evenly coated.
Divide the dressed salad mixture evenly between the two tortillas, placing it in the center of each.
Top each with sliced grilled chicken strips.
Fold the sides of each tortilla over the filling, then roll tightly from the bottom up to form a wrap.
Slice each wrap in half diagonally and serve immediately.