In a bowl, toss the shrimp with olive oil, garlic powder, salt, and black pepper until well coated.
Preheat your grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
Assemble the Wraps:
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
Spread about 1 tablespoon of Caesar dressing onto each tortilla.
Layer with chopped romaine lettuce, grilled shrimp, shredded Parmesan cheese, and crushed croutons if using.
Wrap It Up:
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