Preheat grill to medium-high heat (375°F / 190°C). Season shrimp with spices like garlic powder, paprika, and salt. Grill shrimp for 5-7 minutes, turning halfway until opaque and charred.

Warm tortillas in a skillet over medium heat for about 30 seconds on each side to make them pliable.

Assemble wraps by adding romaine lettuce, grilled shrimp, Caesar dressing, and Parmesan cheese on a warmed tortilla.

Add optional bacon bits and croutons for extra flavor and texture.

Roll the tortilla, folding over the filling and tucking in the sides tightly to close.

Slice wraps in half diagonally and serve immediately or wrap in foil for later.