In a large bowl, combine the shredded chicken, Caesar dressing, garlic powder, black pepper, and salt. Mix well until the chicken is evenly coated.
Heat a skillet over medium heat. Add the chicken mixture to the skillet and cook for about 5 minutes, stirring occasionally, until heated through.
While the chicken is heating, warm the flour tortillas in a separate skillet or microwave until pliable.
To assemble the tacos, place a generous scoop of the chicken mixture onto each tortilla. Top with chopped romaine lettuce and a sprinkle of grated Parmesan cheese.
Finish each taco with a sprinkle of crushed croutons for added crunch. Serve with lemon wedges on the side for a fresh squeeze of juice.