Heat a skillet over medium-high heat. When hot, add the chicken and cook 4–5 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice into 1/4-inch strips.

If using another protein (turkey, tofu, steak, shrimp), cook and season similarly to yield about 6 oz cooked protein per wrap.

Warm the large flour tortilla briefly: either microwave 10–12 seconds wrapped in a damp paper towel or heat 20–30 seconds per side in a dry skillet until pliable.

Included Toppings (standard)

Prepare the vegetables: shred 1 cup romaine, dice 1/2 cup tomato, and thinly slice 2 tbsp red onion. Measure 1/4 cup shredded cheddar and 1 tbsp pickled jalapeños if using.

Distribute toppings so they will sit evenly in the wrap: keep lettuce toward the bottom (closest to you), tomatoes and onion in the middle, cheese and jalapeños on top of them so they melt slightly if you toast the wrap.

Sauces & Extras (choose/add as desired; recipe uses chipotle mayo)

Make chipotle mayo

In a small bowl combine 2 tbs mayonnaise, 1 tsp minced chipotle in adobo, and 1 tsp lime juice. Stir until smooth. Taste and add up to 1 tsp hot sauce or more chipotle if you want it spicier.

If using avocado, slice half an avocado into thin slices and season lightly with a pinch of salt and a squeeze of lime if available.

Assembly & Finish

Lay the warmed tortilla flat. Spread the chipotle mayo in a thin layer down the center lengthwise, leaving about 1–1.5 inches clear at the edges for folding.

Layer the fillings: on top of the mayo place the sliced chicken (about 6 oz), then add the shredded romaine (1 cup), diced tomato (1/2 cup), sliced red onion (2 tbsp), shredded cheddar (1/4 cup) and pickled jalapeños (1 tbsp) if using. Add avocado slices on top if included.

Fold the wrap: fold the bottom edge up over the filling, fold the left and right sides inward, then roll tightly away from you to close. Keep it snug so fillings don’t spill.

Optional toasting: heat a skillet over medium heat and add 1 tsp butter or oil. Place the wrapped seam-side down and toast 2–3 minutes per side until golden and cheese is slightly melted. Press gently with a spatula while toasting to seal.

Remove from pan, let rest 1 minute, slice in half on the diagonal, garnish with 1 tbsp chopped cilantro or parsley if desired, and serve immediately.