In a small bowl combine mayonnaise, Dijon mustard and olive oil. Whisk until smooth and season with a pinch (about 1/8 tsp) of salt and pepper. This spread will keep the wrap moist and add flavor.

Warm the flour tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable, or microwave stacked under a damp paper towel for 20 seconds. Keep warm wrapped in a clean towel.

Protein

Prepare chicken

If using raw chicken breasts: pat dry and season evenly with smoked paprika, kosher salt and black pepper. Heat a skillet over medium-high heat and add 1 tbs oil. When hot, add the chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 75°C (165°F). Remove and rest 5 minutes, then slice thinly. If using rotisserie chicken, shred or slice and toss briefly with 1 tbs of the prepared spread to keep moist.

Vegetables & Cheese

Prepare the vegetables: chop romaine, halve cherry tomatoes, thinly slice cucumber and red onion. Place shredded cheese in a small bowl for easy assembly. If using avocado, slice just before assembling to avoid browning.

Assembly

Assemble wraps

Lay one warm tortilla flat. Spread about 1 tbs of the mayo-mustard mixture in the center in a line lengthwise, leaving a 1-inch border. Layer about 100 g (1/4 of the cooked chicken) in the center, then add 1/2 cup chopped romaine, 1/4 cup cherry tomatoes, 1/4 cup cucumber slices, a small sprinkle (about 2 tbs) shredded cheddar, and 2–3 slices avocado if using. Add pickled jalapeños, cilantro and a drizzle of hot sauce to taste.

Fold & finish

Fold the bottom edge up over the filling, then fold the sides in and continue rolling tightly to form a compact wrap. If desired, place seam-side down in a skillet over medium heat for 1 minute per side to seal and warm the exterior. Slice in half on the diagonal.

Repeat assembly with remaining tortillas and ingredients. Serve immediately while warm, or wrap tightly in foil for transport.