Heat a tablespoon of olive oil in a medium skillet over medium heat. Add your shredded or chopped cooked chicken along with taco seasoning, stirring occasionally. Allow the chicken to warm through for about 5-7 minutes until heated evenly and fragrant.

Place the flour tortillas on a plate and microwave them for about 30 seconds to make them pliable. Warming the tortillas will help prevent them from tearing when you fold them.

Gather your toppings and create an organized assembly station with individual bowls arranged with shredded lettuce, cheese, salsa, sour cream, and any optional add-ins.

Lay a warmed flour tortilla flat on a clean surface. Place a small corn tortilla in the center and layer it with chicken mixture, sour cream, salsa, cheese, and shredded lettuce.

Fold the sides of the tortilla over the filling, then fold the top and bottom up, creating a sealed pocket.

Heat a non-stick skillet over medium heat. Place the assembled wrap seam-side down and cook for 2-3 minutes until golden brown, then flip and cook the other side for an additional 2-3 minutes.