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In a medium bowl, combine the mayo, garlic, anchovy paste, Parmesan, lemon juice, Dijon, Worcestershire sauce, salt, and pepper. Stir until smooth and well blended, then set aside to let the flavors come together.
Add the lettuce, cooked chicken, Parmesan cheese, and croutons to a large cutting board. Using a sharp knife, chop everything together until evenly mixed and cut into bite-sized pieces.
Spoon the Caesar dressing over the chopped mixture and continue chopping and folding until everything is well coated and creamy. Adjust the amount of dressing to your preference.
Warm the tortillas briefly on a skillet over medium heat for 30–60 seconds per side until soft and pliable.
Scoop the chopped Caesar chicken mixture onto the center of each tortilla, keeping it evenly distributed.
Fold in the sides and roll the tortilla tightly from the bottom up. Slice in half and enjoy immediately while fresh and crisp.