Step 1: Prepare the Spice Blend
In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to create your spice blend. Set aside.

Step 2: Prepare the Chicken
Pat the chicken breasts dry with paper towels. If they’re very thick (more than ¾ inch), use a meat mallet or rolling pin to pound them to an even thickness. This ensures even cooking. Rub the spice blend all over both sides of the chicken breasts, pressing gently so it adheres.

Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering and hot, add the seasoned chicken breasts. Cook for 6-7 minutes on the first side without moving them (this creates a nice golden crust). Flip and cook for another 5-7 minutes on the second side, or until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Cooking time may vary depending on thickness.

Step 4: Rest and Slice the Chicken
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist and tender. After resting, slice the chicken into thin strips or dice it into bite-sized pieces.

Step 5: Make the Spicy Cream Sauce
While the chicken rests, whisk together sour cream (or Greek yogurt), hot sauce, lime juice, and a pinch of salt in a small bowl. Taste and adjust the heat level by adding more hot sauce if desired. Set aside.

Step 6: Warm the Tortillas
Warm your tortillas so they’re pliable and easy to roll without cracking. You can do this by: (1) wrapping them in damp paper towels and microwaving for 30-45 seconds, (2) warming each individually in a dry skillet for 15-20 seconds per side, or (3) wrapping in foil and placing in a 350°F oven for 10 minutes.

Step 7: Assemble the Wraps
Lay a warm tortilla flat on a clean surface. Spread about 2 tablespoons of the spicy cream sauce down the center of the tortilla, leaving about 2 inches of space on each end. Layer with lettuce, sliced chicken, tomatoes, cheese, red onion, and avocado (if using). Don’t overfill or the wrap will be difficult to close!

Step 8: Roll the Wraps
Fold the left and right sides of the tortilla over the filling (about 2 inches in from each edge). Then, starting from the bottom edge closest to you, tightly roll the tortilla away from you, tucking in the filling as you go. The folded sides will stay tucked inside as you roll.

Step 9: Optional – Toast the Wraps
For extra texture and to seal the wrap, place it seam-side down in a dry skillet over medium heat and cook for 1-2 minutes per side until golden and slightly crispy. You can also use a panini press!

Step 10: Serve
Slice each wrap in half diagonally and serve immediately. Enjoy with your favorite sides!