8 Skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
2 Tbsp. olive oil

Dressing:

Cup mayonnaise
Cup (2 oz.) grated Parmesan cheese
3 Anchovy fillets, minced
1 Clove garlic, minced
1 tsp. Dijon mustard
1 Tbsp. fresh lemon juice
Eight 10-inch flour tortillas
1 large head romaine, cut into shreds

Prepare/Cook chicken:

Light a fire in a charcoal grill or preheat a gas grill or broiler. Sprinkle chicken breasts with salt and pepper and brush both sides with oil. Grill about 4 minutes per side. Cool and cut into strips.

Dressing:

In a medium bowl, whisk mayonnaise, cheese, anchovies, garlic, mustard, and lemon juice together. Spread tortillas with this mixture. Arrange chicken and romaine over the dressing.

Tuck in sides and roll up like a cigar. Cut in half diagonally.