In a medium skillet, heat the olive oil over medium-high heat. Add the bite-sized chicken pieces along with seasoned salt and 1 teaspoon of black pepper. Cook, stirring occasionally, for about 5 to 7 minutes, or until the chicken is browned and cooked through. Set aside once done.

In a medium bowl, combine the mayonnaise, Dijon mustard, balsamic vinegar, garlic powder, Worcestershire sauce, kosher salt, and the remaining ½ teaspoon of black pepper. Mix well until fully incorporated.

Add the chopped romaine lettuce to the dressing and toss until the greens are well-coated in the creamy mixture. Next, add ¾ cup of the freshly grated parmesan cheese and toss again to ensure even distribution.

Lay out the whole-wheat tortillas flat on a clean surface. On each tortilla, place a quarter of the dressed romaine mixture, followed by a portion of the cooked chicken and halved grape tomatoes. Finally, sprinkle each wrap with 2 tablespoons of the remaining parmesan cheese.

Tightly roll up each tortilla, ensuring to tuck in the sides as you go to fully enclose the filling. Use a sharp knife to slice each wrap in half on a diagonal angle, showcasing the colorful filling inside.