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Toss romaine, Caesar salad dressing and 1 tablespoon of the Parmesan cheese in small bowl. Set aside or refrigerate until ready to serve.
Mix ground chicken, garlic powder, parsley, onion powder, black pepper and remaining 1 tablespoon Parmesan cheese in medium bowl just until well blended. Divide into 8 equal portions and roll into balls. Place 1 meatball on top of each tortilla. Press to flatten meat onto tortilla in an even layer.
Heat a large non-stick pan, cast iron skillet, or flat-top grill on medium-high heat. Cook tacos, meat-side down about 2 to 3 minutes, until chicken is browned. Flip and cook about 1 to 2 minutes longer until tortilla is lightly browned and chicken is cooked through.
To assemble, divide romaine mixture evenly among tortillas. Fold in half and serve immediately.