Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and arrange the chicken breast strips in a single layer. Drizzle with olive oil and sprinkle with salt, black pepper, and garlic powder. Bake for 20-25 minutes or until cooked through, flipping halfway through. The aroma of garlic and chicken will fill your kitchen, and the sound of the timer will signal when they're ready.

While the chicken is baking, prepare the Caesar dressing. In a mixing bowl, whisk together 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of lemon juice. The mixture will thicken slightly as you whisk, and the smell of mayonnaise will transport you back to your childhood.

Warm the whole wheat tortilla in the microwave for 20-30 seconds or until pliable. The texture of the tortilla will change from stiff to soft, making it easier to wrap around your filling.

Assemble the wraps by spreading a tablespoon of Caesar dressing on each tortilla, followed by 2-3 pieces of cooked chicken, 1/2 cup of shredded mozzarella cheese, and 1/2 cup of chopped Romaine lettuce. The colours of the lettuce and cheese will pop against the creamy dressing and crispy chicken.

Cover the wraps with plastic wrap and refrigerate for at least 30 minutes to allow the flavours to meld together. The sound of the refrigerator humming in the background will signal when they're ready to serve.

Serve the wraps chilled, garnished with additional Romaine lettuce and cherry tomatoes if desired. The taste of the chicken and dressing will be elevated by the crunch of the lettuce and the sweetness of the tomatoes.