In a large self-closing plastic bag combine first 4 ingredients. Add chicken to bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15 minute Preheat grill to medium heat. Remove the chicken from the marinade and arrange on the rack. Grill 10-14 min, turning occasionally, until chicken is thoroughly cooked and no longer pink.
Remove chicken and cut into strips.
In a small bowl combine dressing ingredients.
Place Romaine and sliced chicken in warmed tortilla. Top with dressing. Fold tortilla.