Preheat a grill pan or skillet over medium-high heat.
In a small bowl, combine olive oil, garlic powder, paprika, salt, and black pepper.
Brush the chicken breasts evenly with the seasoned olive oil mixture.
Grill the chicken breasts for 5 minutes on each side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove chicken from heat and let rest for 5 minutes, then slice into thin strips.
In a medium bowl, whisk together Caesar dressing, lemon juice, and Dijon mustard until smooth.
In a large bowl, toss chopped romaine lettuce with the dressing mixture until evenly coated.
Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side or until pliable.
To assemble each taco, place a layer of dressed romaine lettuce on the tortilla, add sliced grilled chicken on top, sprinkle with grated Parmesan cheese and crushed croutons.
Serve immediately and enjoy your Chicken Caesar Salad Tacos!