Trim any excess fat from the chicken breast and cut into 3/4-inch dice or 1/2-inch strips for quicker grilling. In a bowl, toss the chicken with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 1 tbsp olive oil to coat evenly.

Grill or sear the chicken

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a large skillet over medium-high heat. Add a thin coat of oil to the hot surface. Spread the chicken in a single layer and cook until nicely browned and cooked through, about 3-4 minutes per side for strips or 6-8 minutes total for diced pieces, stirring or turning once. Internal temperature should reach 165°F (74°C). Remove from heat and let rest 3 minutes.

Prepare vegetables

While the chicken rests, wash and dry the lettuce, then chop or tear into bite-size pieces to measure 3 cups. Core and dice the tomato into roughly 1/2-inch pieces (about 1 cup).

Combine filling

Place the diced grilled chicken into a bowl and fold in about half of the prepared chipotle ranch sauce (reserve the rest for serving) until the chicken is lightly coated. Mix in the chopped lettuce and diced tomato; if using cheese, stir in now. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Chipotle Ranch Sauce

Make the sauce: In a small bowl whisk together 1/4 cup mayonnaise, 1/4 cup plain Greek yogurt, and 2 tbsp buttermilk until smooth. Stir in 1 tsp minced chipotle in adobo (start with 1/2 tsp if you prefer milder heat), 1 tsp fresh lime juice, 1/4 tsp garlic powder, 1/4 tsp dried dill, 1/4 tsp dried parsley, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Adjust thickness with an extra teaspoon or two of buttermilk if you prefer a thinner drizzle. Taste and adjust chipotle or salt to your preference. Chill briefly if time allows.

Wrap & Finishing

Warm the tortillas: Heat a large skillet over medium heat. Lightly brush each tortilla with a little olive oil (about 1/4 tsp each) or use a dry skillet for toasting. Warm each tortilla 20–30 seconds per side until pliable and slightly browned in spots.

Assemble the wraps: Lay a warm tortilla on a flat surface. Spoon approximately 1/4 of the chicken-vegetable filling down the center of the tortilla, leaving a 1-inch border on each end. Drizzle additional chipotle ranch sauce to taste from the reserved portion (about 1 tbsp per wrap). If using, sprinkle about 2 tbsp shredded cheese over the filling.

Fold and serve: Fold the bottom edge up over the filling, then fold the sides in and roll tightly to close. Optional: place the assembled wrap seam-side down on a hot skillet or panini press and grill 1–2 minutes per side until golden and sealed. Slice in half on the diagonal and serve immediately with any remaining chipotle ranch on the side.