In a small bowl combine olive oil, garlic powder, smoked paprika, kosher salt, and black pepper. Rub the mixture evenly over both sides of the chicken breasts.

Heat a large skillet over medium-high heat. Add a light coating of oil or nonstick spray if needed. When hot, add the seasoned chicken breasts and cook 4–6 minutes per side until the internal temperature reaches 165°F (74°C) and the chicken is golden-brown. Remove from pan and let rest 5 minutes, then slice into 1/4-inch strips.

Wrap & Assembly

Warm the flour tortillas for easier rolling: wrap in a slightly damp paper towel and microwave for 15–20 seconds, or heat briefly in a dry skillet 20–30 seconds per side.

Prepare sauce

In a small bowl mix the mayonnaise and Dijon mustard. If using hot sauce or lemon juice (optional), stir in now to taste.

Slice the tomato into 1/4-inch thick slices. If using avocado, slice and toss with the optional lemon juice to prevent browning.

Lay one warmed tortilla flat. Spread about 1.5 tablespoons of the mayo-mustard mixture down the center of the tortilla, leaving 1–2 inches clear at each end.

Layer approximately 1 cup of romaine lettuce (loosely packed), 3–4 slices of tomato, 2 bacon strips (or the equivalent), a quarter of the sliced chicken (about 4 oz cooked chicken per wrap), and 1/4 cup shredded cheddar cheese on each tortilla. Add avocado slices if using.

To roll: fold the bottom edge up over the filling, fold the sides in, then roll tightly away from you into a wrap. If desired, place seam-side down in a skillet or panini press to seal and warm for 1–2 minutes per side until slightly crisp and cheese begins to melt.

Cut each wrap in half on the diagonal and serve immediately.