Chop the chicken breast and the avocado into ½-inch pieces. Cut the red grapes in half. Place the chopped chicken, chopped onion, avocado, parsley, and Dijon mustard into a large bowl and toss together.

Add ½ cup of the avocado Caesar dressing to the chicken salad and stir together. Add the lemon juice and sprinkle the cumin over the salad. Taste the salad and season with salt and pepper to taste.

Place the avocado and mayonnaise in a food processor. Grate the garlic clove into the food processor on top of the other ingredients. Add the lemon juice and Worcestershire sauce, and process until smooth.

Taste the dressing and add the salt. Process for 5 seconds and taste again. Add more lemon juice and salt to taste.

Place the tortilla wrap on a large plate or cutting board. Spread 1 cup of chopped Romaine lettuce across the length of the tortilla on the bottom half.

Add 1 cup of chicken salad and spread it across the lettuce. Roll the wrap by folding the sides of the tortilla in and starting to roll from the bottom.

Finish rolling the wrap and cut in half on the diagonal. Serve with chips.