Cook the bacon on a griddle over medium heat until nearly crisp. Remove and drain on paper towels, reserving the bacon fat on the griddle. Chop the bacon into pieces.
In a bowl, combine ground chicken, egg, seasonings, and panko. Mix gently until just combined, being careful not to overmix.
Divide the chicken mixture into 4 equal portions. Press each portion into a thin, even layer onto one side of a tortilla.
Increase the griddle heat to medium-high (about 450°F). Place the tortillas chicken-side down onto the griddle in the bacon fat. Press firmly to ensure even contact.
Cook for 2–3 minutes, or until the chicken is browned and cooked through. Flip and cook the tortilla side until crispy but still flexible.
In a separate bowl, toss the chopped romaine with Caesar dressing, Parmesan cheese, black pepper, and chopped bacon. Adjust dressing to taste.
Remove the tacos from the griddle and top each with the Caesar salad mixture.
