Combine oil, lemon juice, black pepper and garlic powder in
a resealable plastic bag. Add chicken; turn to coat.
Refrigerate 15 minutes. Remove chicken from marinade;
discard remaining marinade.
Preheat grill or broiler to medium heat. Grill chicken 10 to 14 minutes or
until no longer pink in center, turning once halfway through.
Remove chicken and cut into _-inch strips. Fill warmed tortillas with chicken and romaine lettuce; top with salad dressing and parmesan cheese.
TIP: Chicken may also be cooked on stovetop, if desired. Heat 1 tablespoon corn oil in a large skillet over medium heat. Add chicken and cook until browned, about 4 to 6 minutes per side, or until cooked through.