To make this wrap, start by preparing the cottage cheese Caesar dressing. Add the cottage cheese, freshly grated parmesan, lemon juice, garlic, Worcestershire sauce, dijon mustard, kosher salt, ground black pepper, and water to a small blender. Blend until completely smooth and creamy. Taste and adjust any seasonings to your liking, then set it aside.
Next, preheat your oven to 400 F and line a baking sheet with parchment paper. Spread the shredded mozzarella into a small circular round on the prepared baking sheet. Press the pepperoni slices on top, spacing them out evenly across the cheese. Transfer the baking sheet to the oven and bake for 15 to 16 minutes, until the edges are golden and crispy.
While the cheese bakes, prepare the Caesar salad filling. Chop the romaine lettuce and add it to a bowl alongside the shredded rotisserie chicken and croutons, if using. Drizzle 2 to 3 tablespoons of the dressing over the top and toss to coat.
Once the cheese wrap comes out of the oven, allow it to sit for 1 to 2 minutes — this is important, because it lets the cheese firm up enough to hold its shape. Then, carefully flip the wrap over, add the dressed Caesar salad to the center, fold it like a taco, and enjoy immediately!