Preheat a grill pan or skillet over medium-high heat.
Brush the chicken breasts with olive oil and season with salt and black pepper on both sides.
Grill the chicken breasts for 4-5 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C).
Remove the chicken from the heat and let it rest for 5 minutes.
Slice the grilled chicken into thin strips.
Lay one flour tortilla flat on a clean surface.
Spread 2 tablespoons of Caesar dressing evenly over the tortilla, leaving about 1/2 inch border around the edges.
Evenly distribute 1/4 cup chopped romaine lettuce over the dressing.
Sprinkle 2 tablespoons of grated Parmesan cheese over the lettuce.
Add a few strips of grilled chicken and a tablespoon of chopped sun-dried tomatoes on top.
Starting from one edge, tightly roll the tortilla into a log shape.
Repeat steps 6-11 for the remaining tortillas and ingredients.
Using a sharp knife, slice each rolled tortilla into 4 equal pinwheels.
Arrange the pinwheels on a serving platter and serve immediately or refrigerate until ready to serve.