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Preheat oven to 400F. Line a large baking sheet with parchment paper. Spread chickpeas into an even layer and arrange into a large rectangle, about 7-in by 10-in; smash with a fork until crushed. Sprinkle with Parmesan. Bake until the edges are golden brown and the middle is bubbling, 18-20 minutes.
Meanwhile, toss romaine, chicken, Caesar dressing and black pepper together in a large bowl. Set aside.
When the wrap has finished baking, allow it to cool on the sheet tray for 2 minutes. Transfer the wrap to a cutting board and let it cool for 3 minutes more. Flip the wrap over so the chickpeas are on top, and the short end is towards you. Add salad filling to the wrap on the edge closest to you and roll the wrap up.