Preheat oven to 350F. Start by cutting up the bread into cubes and placing on a parchment line baking tray. Season with 2 tablespoon of oil and a sprinkle of salt and garlic powder and bake until crispy, 20-25 minutes. While the croutons are baking, whisk together the dressing and set aside.
Chop the romaine. Combine the chicken, salt, pepper, and lemon zest in a bowl. Toss to coat. Grill the chicken on an outdoor grill or on a grill pan for 2-4 minutes per side. Cool slightly before slicing into strips.
When all the components are ready, combine the chopped romaine, croutons, grilled chicken, nutritional yeast and dressing. Place into the center of the wrap. Fold the bottom over, the sides in and roll. Slice in half and enjoy.
