The Wrap César is a Caesar salad treated as a filling and rolled shut. The defining move is that the whole construction is a dressed salad rather than a meat line with garnish: crisp romaine, strips of chicken, shavings or a dusting of parmesan, sometimes a few croutons, all tossed in a thick Caesar dressing before any of it touches the bread, then laid down the centerline of a soft wheat tortilla and rolled tight. The dressing is the binding agent and the dominant flavor, garlicky and sharp and heavy enough to coat every leaf, and the tortilla is there to make a plated salad portable. It is the wrap format used to carry a complete salad without a fork.
The craft is the tension between a salad and a sealed roll. A Caesar is wet by design, and wet is exactly what a tortilla cannot tolerate for long, so the build has to fight its own filling. The romaine has to be cut to a size that rolls without snapping the bread and dried well before it is dressed; the dressing has to coat without pooling, because anything that runs collects at the open ends and slackens the tortilla from inside; the parmesan and any croutons add the dry, crisp counterpoint that keeps the roll from reading as uniformly soft. The constraint is sharper than for a plainer wrap: it is best within a few minutes of being rolled, because a dressed salad releases moisture faster than a meat filling and the romaine wilts and the tortilla goes limp on a short clock. It is a sandwich that asks the cook to assemble late and serve fast.
Variations stay inside the salad. A grilled-chicken version reads smokier; a version heavier on croutons pushes the crunch; a plainer romaine-and-parmesan build drops the chicken and becomes lighter. The everyday Wrap Poulet is the near relative that uses the same chicken but as a sauced line rather than a tossed salad, which is the distinction worth holding: that wrap is a filling, this one is a salad. The Wrap César sits inside the general Wrap format and, with it, among the non-baguette French breads the catalog groups under Pain Garni & Non-Baguette Breads. Its specific contribution is the salad-as-filling logic: a composed, dressed salad made portable by the roll, the bread serving only to carry it.