Prepare the chicken: In a medium bowl, toss the sliced chicken with olive oil, smoked paprika, chili powder, garlic powder, cayenne, salt, and black pepper. Make sure every piece is evenly coated with the spices for maximum flavor. Let it sit for 5 minutes while you prep the vegetables.

Cook the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and slightly golden on the edges. Remove from heat and let it rest for a couple of minutes so the juices stay in.

Prep the vegetables: While the chicken cooks, wash and slice the lettuce, tomato, bell peppers, and red onion. Keep them fresh and crisp—this adds crunch and color to your wraps.

Warm the tortillas: Place the flour tortillas on a clean dry skillet over low heat for 30–60 seconds on each side, just until warm and pliable. You can also wrap them in foil and heat in a preheated oven at 350°F (175°C) for 5 minutes.

Assemble the wraps: Lay a tortilla flat on a plate. Spread a thin layer of sour cream or Greek yogurt over the center. Add a generous handful of lettuce, followed by the cooked chicken, diced tomato, bell peppers, and onion. Sprinkle with shredded cheese and drizzle with hot sauce if you like extra heat.

Fold and serve: Fold the sides of the tortilla over the filling, then roll tightly from the bottom to create a secure wrap. Slice in half if desired for easier handling. Serve immediately while warm, or wrap in parchment paper for a packed lunch. These wraps pair well with a side of salsa, guacamole, or a crisp pickle.