Preheat your grill or grill pan over medium-high heat.
In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Grill the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.
Lay out the tortillas on a clean surface. Spread a generous amount of Caesar dressing on each tortilla.
Divide the chopped romaine lettuce evenly among the tortillas.
Top the lettuce with grilled shrimp, Parmesan cheese, and croutons if using.
Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top.
Slice each wrap in half and serve with lemon wedges on the side.