Chicken and Roasted Veggie wraps

Heat olive oil in a skillet over medium heat until shimmering.

Season chicken breast with salt, black pepper, garlic powder, and paprika.

Add chicken to the skillet and cook for 6-7 minutes per side until golden and cooked through.

Remove chicken from the skillet and let it rest for 5 minutes before slicing.

While the chicken rests, prepare the vegetables: chop lettuce, dice tomatoes, slice cucumber, and thinly slice red onion.

Grate the cheddar cheese and slice the avocado.

Warm tortillas in a dry skillet over low heat for about 1 minute on each side.

Spread sour cream on each tortilla and drizzle with hot sauce to taste.

Layer lettuce, tomatoes, cucumber, red onion, cheese, and avocado on each tortilla.

Top with sliced chicken and additional hot sauce if desired.

Fold the sides of the tortilla over the filling and roll tightly from the bottom up.

Cut each wrap in half diagonally and serve immediately.

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