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Prepare the tenders. In a large bowl, mix the 1.5 cups flour, 1 tsp. Paprika, 1 tsp salt and ¾ tsp pepper. In another large bowl, beat 2 eggs, 1 tsp of hot sauce and ½ cup water. Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour. Heat up a pan with 2 inches of oil and fry until golden brown. Set aside to cool.
Caesar Dressing: 2 cloves minced garlic, 1-2 anchovies, 1 tsp Worcestershire sauce, ¼ grated parm, 3 tbsp lemon juice, 2 egg yolks, 1 tsp Dijon mustard, ½ cup avocado oil or neutral oil, ½tsp salt and ½ tsp black pepper.
In a bowl, add 4 cups of chopped Romaine lettuce, ¾ cup croutons , parm and chopped chicken tenders.
Heat up a griddle or a wide nonstick pan, add Parmesan, place your tortillas on top of the parm until the cheese turns crispy and golden. Place the tortilla on a cutting board and generously add a handful of the Crispy Chicken Caesar salad. Then fold in the sides of the tortilla towards the center, and roll the tortilla up. Slice in half and Devour!