In a bowl, combine the chopped chicken breast with avocado oil and blackening seasoning. Mix well and add to the griddle.
Cook the chicken for about 4 minutes on each side, or until it is cooked through. Remove from the griddle, place on a cutting board, and cut into smaller bite-sized pieces.
In another bowl, combine the chopped romaine lettuce, bacon bits, Parmesan cheese, pepper, and cooked chicken. Toss until everything is evenly coated.
Place a tortilla on a flat surface. Add a few spoonfuls of the chicken salad mixture to the center of the tortilla, closer to one side. Be careful not to overfill.
Fold the sides of the tortilla inward, then overlap with the bottom flap and roll up tightly, tucking in the sides as you go. Once done, cut the wrap diagonally and serve. Enjoy!
