Place each chicken breast on a chopping board and butterfly it by slicing horizontally through the middle, keeping your non-dominant hand flat on top of the chicken and using your dominant hand to guide the knife.

Cut all the way through to create two thinner pieces of even thickness from each breast.

Season both sides of the chicken with a little salt, paprika, garlic powder and black pepper.

In a shallow dish, mix the plain flour with the paprika, garlic powder, black pepper and salt.

In a second dish, crack in the two eggs and whisk until combined.

Pour the panko breadcrumbs into a third shallow dish.

Dip each piece of chicken into the seasoned flour, coating both sides and shaking off any excess.

Dip into the beaten egg, allowing any excess to drip off.

Transfer to the panko breadcrumbs, pressing them firmly onto both sides so the chicken is fully coated.

Heat the rapeseed oil in a deep, heavy-based pan to around 170–175°C.

Carefully lower the chicken into the hot oil, working in batches if needed to avoid overcrowding the pan.

Fry for approximately 6–7 minutes, turning if necessary, until golden brown and cooked through. The thickest part should reach 75°C.

Transfer to a wire rack or a plate lined with kitchen paper and allow the excess oil to drain.

In a bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, grated garlic, grated Parmesan and freshly ground black pepper.

Stir until smooth and creamy.

Reserve some of the Caesar sauce for spreading inside the wraps before using the rest to dress the lettuce.

Add the chopped romaine lettuce to a bowl.

Spoon over enough Caesar sauce to coat the leaves, tossing until evenly combined. Avoid adding all the sauce, as you’ll need some for the wraps.

Spread a layer of the reserved Caesar sauce over the centre of each tortilla.

Slice the crispy chicken into strips and divide between the wraps.

Add the dressed romaine lettuce on top.

Finish with extra grated Parmesan and plenty of freshly ground black pepper.

Fold in the sides of each tortilla, then roll it up tightly to enclose the filling.

Heat a little olive oil in a frying pan over medium heat.

Place each wrap seam-side down and toast for a few minutes until golden and crispy.

Turn and toast the other sides until the tortilla is crisp and lightly golden.

Slice in half and serve immediately while the chicken is crunchy.