Cooking and Assembling

• Rinse and pat dry chicken breasts. Season with salt and pepper on both sides. Preheat a pan on medium/high heat and add 2 tablespoons olive oil. Place the meat on the skillet and cover with a lid. Cook for about 5-7 minutes, then flip and cook for another 5 minutes. Make sure that the internal temperature reaches 165-170°F.
• Prep all the ingredients: Slice cooked chicken, chop lettuce, tomatoes, and avocado, and grate sharp cheddar.
• Put a tortilla on a plate, layer with about ½ cup chopped lettuce, ¼ cup tomatoes, avocado, a tablespoon sour cream, few slices of grilled chicken, and top with ¼ cup grated sharp cheddar.
• Wrap the tortilla like an envelope. Repeat with the rest of the ingredients.
• Preheat a pan on medium high heat (no oil needed). Place the wraps with edges down and grill for a couple of minutes until brown/golden, then flip and grill the other side.