Preparation Steps

• In a medium skillet, heat the oil over medium-high heat. Add the chicken, seasoned salt, and 1 teaspoon of black pepper to the skillet and cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes. Set aside.
• To make the dressing, mix the mayonnaise, Dijon mustard, balsamic vinegar, garlic powder, Worcestershire sauce, kosher salt, and the remaining ½ teaspoon of black pepper in a medium bowl until well combined. Add the lettuce and toss until well coated. Then add ¾ cup of the parmesan cheese and toss again.
• Lay out the tortillas and top each one with a quarter of the dressed romaine, tomatoes, and chicken. Sprinkle each with 2 tablespoons of the parmesan cheese. Roll up each tortilla tightly, tucking in the sides as you go to enclose the filling completely. Use a sharp knife to slice each wrap in half on a diagonal.