• Cook the Chicken
• Rinse and pat dry the chicken breasts. Season both sides with salt and pepper.
• Heat a pan over medium-high heat and add olive oil.
• Place the chicken in the skillet, cover, and cook for 5–7 minutes on one side. Flip and cook for another 5 minutes, or until the internal temperature reaches 165–170°F.
• Remove from the pan and let rest before slicing into thin strips.
• Prepare the Ingredients
• Slice the cooked chicken.
• Chop the lettuce, dice the tomato and avocado, and grate the cheddar cheese.
• Assemble the Wraps
• Lay a tortilla flat on a plate.

Layer with:

• ½ cup chopped lettuce
• ¼ cup diced tomatoes
• A few pieces of diced avocado
• 1 tablespoon sour cream
• A few slices of cooked chicken
• ¼ cup grated cheddar cheese
• Wrap tightly, folding the edges in like an envelope to secure the filling. Repeat for remaining wraps.
• Grill the Wraps
• Preheat a dry pan over medium-high heat.
• Place the wraps seam-side down in the pan and grill for 2–3 minutes until golden brown and crispy.
• Flip and grill the other side for another 2–3 minutes.
• Serve and Enjoy
• Serve immediately for the best taste with warm, melted cheese.
• Notes
• Grilled Wraps: Grilling adds a crispy texture and enhances flavor.
• Serving Suggestion: Wrap individually in foil or a resealable bag for a convenient lunch.
• Filling Tips: Avoid overfilling to ensure easy wrapping.
• Chicken Options: Use grilled, pan-seared, shredded, or rotisserie chicken.
• Ingredient Variations: Customize with peppers, onions, or bacon.
• Sour Cream Tip: Spreading sour cream inside helps blend flavors; you can also serve it on the side.
• Tortilla Alternatives: Use smaller tortillas and enjoy them taco-style.
• Storage Tips
• Refrigeration: Store wraps in the fridge for a few hours. The cheese won’t stay melted, but they’ll still taste great. Avoid refrigerating overnight to prevent sogginess.
• Freezing: Not recommended.