1. Preheat the oven to 190°C.
2. Season the chicken breasts with salt and black pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts to the skillet and cook for 5-6 minutes per side, until golden brown.
5. Transfer the chicken to a baking dish and bake in the preheated oven for 15-20 minutes, or until cooked through.
6. Remove the chicken from the oven and let it cool for a few minutes.
7. While the chicken is cooling, wash and dry the romaine lettuce leaves.
8. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and black pepper.
9. Once the chicken has cooled, chop it into small pieces.
10. Add the chopped chicken to the bowl with the dressing and mix well.
11. To assemble the lettuce wraps, place a romaine lettuce leaf on a plate.
12. Spoon some of the chicken Caesar mixture onto the center of the lettuce leaf.
13. Sprinkle some grated parmesan cheese on top of the chicken.
14. Wrap the lettuce leaf around the chicken mixture, tucking in the sides as you go.
15. Repeat with the remaining lettuce leaves and chicken mixture.
16. Serve immediately and enjoy your delicious keto-friendly Chicken Caesar Lettuce Wraps!