Combine the ground chicken with the Italian seasoning, garlic powder, onion powder, black pepper and salt in a bowl and mix until fully combined.
Spread about 1 1/2 tbsp of the chicken mixture in an even layer over a small flour tortilla. Make sure it's nice and thin so it'll cook fast. Repeat with the remaining chicken mixture and tortillas. Set these aside.
Open the Caesar salad kit and remove the croutons. Crush the croutons into a fine crumb- I like to use a heavy rolling pin to crush them. Place the crumbs in a shallow plate.Press the chicken side of the tortillas into the crumbs and shake off any excess.
Heat a large skillet (or griddle) over medium-high heat and coat with avocado oil. Once hot, cook the chicken tortillas (meat-side-down) for about 3 to 4 minutes, until they're golden brown. Use a spatula to flip the tortillas over and cook an additional 1 minute (meat-side-up) to brown the bottom side of the tortillas.
Remove from the pan to a plate or platter. Mix the Caesar salad kit (lettuce, cheese, dressing and seasonings if it came with) in a bowl. Top each chicken tortilla with the salad, fold in half and enjoy!