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1
For the chicken: Place the chicken in a shallow dish just large enough to hold them.
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2
Whisk the oil, lemon zest, lemon juice and garlic in a small bowl until combined.
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3
Pour the oil mixture over the chicken and toss to coat.
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4
Cover the dish with plastic wrap and refrigerate, at least 4 hours and up to overnight.
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5
Preheat a grill pan or an outdoor grill to medium-high heat.
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6
Remove the chicken from the oil mixture and pat dry.
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7
Sprinkle with salt and pepper and grill the chicken until golden brown and cooked through, about 12 minutes per side.
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8
Transfer the chicken to a plate to cool slightly.
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9
Thinly slice the chicken against the grain and set aside.
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10
For the dressing: Mix the sour cream, Parmesan, lemon juice, mustard, Worcestershire, anchovy, garlic and season with salt and pepper in a medium bowl.
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11
For the sandwich build: Place the sliced chicken, 1/2 cup sour cream Caesar dressing, tomatoes, romaine and Parmesan Croutons in a large bowl.
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12
Toss to coat evenly.
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13
Fill each tortilla with the chicken mixture.
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14
Preheat the oven to 375 degrees F. Add the bread and Parmesan to a large bowl and sprinkle with salt and pepper.
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15
Drizzle with the oil and mix well.
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16
Spread the mixture onto a baking sheet and bake until light golden brown, about 15 minutes.
