Set up a standard dredging station: flour mixed with garlic powder, paprika, salt, and pepper in dish one; beaten eggs in dish two; and panko breadcrumbs in dish three. Dredge chicken tenders through flour, dip into egg, and press firmly into panko until thoroughly coated.

Air fry the breaded chicken at 400°F (200°C) for 10 to 12 minutes (or shallow-fry in olive oil for 3 to 4 minutes per side) until deep golden-brown, crunchy, and cooked through to 165°F (74°C).

In a wide bowl, whisk together the buffalo hot sauce and melted butter. Toss the hot crispy chicken tenders in the warm buffalo glaze until completely coated.

In a mixing bowl, toss shredded romaine lettuce, crushed garlic croutons, and shaved parmesan with creamy Caesar dressing and fresh lemon juice until lightly coated.

Warm flour tortillas in a dry skillet or microwave for 15 seconds to make them pliable. Spread an extra tablespoon of Caesar dressing down the center of each tortilla.

Layer dressed romaine Caesar salad in the middle, top with 2 to 3 buffalo glazed crispy chicken cutlets, and scatter extra shaved parmesan over top.

Fold the sides of the tortilla inward over the filling, then tightly roll from the bottom up like a burrito. Toast seam-side down in a hot buttered skillet for 1 minute for a crispy shell, slice diagonally, and serve immediately.