1. Parmesan crisps: Preheat oven to 400 degrees. Line a small baking sheet with parchment paper. Spread freshly grated parmesan cheese in a thin, even layer. Bake for 12 minutes, until parmesan cheese is golden brown. As it cools, it will crisp up and you can break it into pieces for the wraps.
2. Dressing: In a small blender or food processor blend ¾ cup mayo, 1 teaspoon Dijon mustard, 1-2 garlic cloves, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, 2 tablespoons lemon juice, ½ cup freshly grated parmesan, ¼ teaspoon salt and pepper, and 3 tablespoons olive oil until smooth and creamy. You may need to adjust with a tablespoon or so of water, based on your desired consistency. Taste and adjust with a pinch of salt and pepper, extra squeeze of lemon, drizzle of olive oil, etc. per your tastes.
3. Chicken: Cook chicken per package or recipe directions. I like making these particular chicken tenders in my air fryer for max crispiness.
4. Wraps: Use 1-2 lettuce leaves per wrap and add a dollop of dressing to each. Layer in a piece of chicken, 4-5 parmesan crisps, extra drizzle of dressing and sprinkle of fresh herbs and black pepper. That’s it! Dinner is served.

I love to eat these with a handful of cherry tomatoes or sautèed green beans on the side. You could absolutely take all of these things and wrap them in a tortilla for a ‘regular’ style wrap that’s a little more hearty. OR you could give everything a very rough chop and eat a rustic and epically delicious chicken Caesar salad.