Start by thawing your shrimp if using frozen; then, pat them dry with a paper towel. In a bowl, toss the shrimp with olive oil, salt, and pepper. Preheat your grill or a grill pan over medium heat. Grill the shrimp for about 2–3 minutes per side until they turn pink and slightly charred. Remove them from the grill and set aside to rest.

Take a large tortilla and lay it flat on a clean surface or cutting board. Make sure it’s warm; you can briefly heat it on the grill or in a microwave for a few seconds to make it pliable.

On the center of the tortilla, add a generous handful of chopped romaine lettuce.

Next, place the grilled shrimp over the romaine lettuce and drizzle with Caesar dressing.

Sprinkle freshly grated Parmesan cheese on top.

If you’d like, add bacon bits or croutons over the filling.

Start folding in the sides of the tortilla tightly, tucking in the filling as you go, and then roll the wrap away from you.

Cut the wrap in half for serving and place on a serving platter.