Chop the grilled chicken into small bite sized pieces, set aside. Prepare pesto if you are making Spinach Walnut Pesto. Set aside. Shred the romaine, chop the tomatoes and set aside.

Add the Caesar dressing ingredients into a small food processor or blender. Blend together well. Taste the dressing, if you want to add a pinch more salt, now's the time!

In a medium sized bowl, add the romaine, tomatoes, and half of the dressing. Mix well, to ensure everything is evenly covered.

In a large bowl, add the chopped chicken and the pesto. Mix well to ensure the chicken is evenly coated in the delicious pesto.

Prepare the wrap. Add the salad mixture to the center of the wrap (try not to overstuff the wrap or it can fall apart easily). Next, add a generous amount of the pesto chicken. Sprinkle extra Parmesan, if you want and an extra drizzle of dressing, or use the leftover dressing for dipping.

Fold the wrap up like a burrito. Eat as is, or warm the wrap in a hot skillet, just spritz a little oil, set to medium and lay the wrap down (seam side down) and toast for about 2-3 minutes on each side.