Mix the bagged Caesar salad kit (lettuce, dressing, and croutons) in a large bowl.
Combine a small amount of olive oil with Parmesan cheese in a separate bowl.
Pat the chicken cutlets dry with a paper towel. Season both sides generously with a 50/50 mix of Tuscan herb and Parmesan ranch seasoning. Lightly coat the chicken with olive oil.
Heat a griddle to medium-high heat. Cook the chicken until fully done. Slice the cooked chicken into thin strips and add it to the Caesar salad mixture.
Lightly warm the sun-dried tomato basil wraps on the griddle over low heat.
Place a generous portion of the chicken Caesar salad mixture into each wrap. Roll each wrap burrito-style (fold in the sides, then roll tightly).
Lightly brush the fold side of each wrap with the Parmesan oil mixture. Place the wraps fold-side down on the griddle and heat until the seam is sealed and the surface is lightly browned.
