For the Caramelized Onions: In a pot over medium heat, add a generous drizzle of olive oil and the sliced onions. Add a big pinch of salt and cook, stirring frequently. Deglaze with water as needed to prevent sticking and encourage browning. Once nearly caramelized, stir in the Worcestershire sauce. Lower the heat and continue cooking for another 20 minutes until deeply golden and jammy. Set aside.

For the Croutons: Add the sourdough chunks to a bowl. Drizzle generously with olive oil, add a pinch of salt, a few cracks of black pepper, and grate in the garlic. Toss well, then spread onto a baking sheet. Bake at 400°F until lightly golden brown — aim for a light crunch without drying them out. Set aside.

For the Miso Caesar Dressing: To a blender, add the egg yolk, lemon juice, Worcestershire, anchovies, Kewpie, miso paste, Dijon, and grated Parmigiano. Blend until smooth. With the motor running, slowly stream in the olive oil to emulsify. Blend until thick, creamy, and well combined. Chill until ready to use.

For the Fried Chicken Strips: Set up a 3-part breading station: Flour in one bowl, eggs whisked with miso paste in the second, Italian seasoned panko in the third. Dredge chicken strips in flour, then coat in the miso-egg wash, then press into the panko. Heat a shallow layer of EVOO in a skillet over medium heat. Fry the strips until golden brown and cooked through. Transfer to a rack to cool.

For the Caesar Salad Filling: To a large mixing bowl, add romaine, caramelized onions, sliced pepperoncini, croutons, chicken strips, grated Parmigiano, and dressing to taste. Toss well until everything is evenly coated.

For Assembly: Warm tortillas until pliable. Add a generous mound of Caesar salad filling to the center of each tortilla. Wrap tightly burrito-style. Wrap in sandwich or butcher paper and slice in half. Serve immediately with extra dressing or chili crisp if desired.