Step 1

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. The timing will depend on the size of the chicken. Make sure that the internal temperature will reach 165-170°F.

Step 2

I like to start with prepping all the ingredients: Slice cooked or grilled chicken, chop lettuce, tomatoes, and avocado, and grate sharp cheddar.

Step 3

Put a large burrito size 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 1/4 cup grated sharp cheddar.

Step 4

Wrap them like an envelope. Repeat the same with the rest of the ingredients.

Step 5

Preheat a pan on medium high heat (you DON’T need to grease it with oil). Place the wraps with edges down and grill for a couple of minutes,until brown/golden color, then flip and grill on the other side.