Begin by seasoning the boneless, skinless chicken breasts with a sprinkle of salt and pepper. In a skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Sauté the chicken for about 6-7 minutes on each side until they turn golden brown. Check that the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes.

While the chicken is resting, thinly slice the bell peppers and shred the romaine lettuce into bite-sized pieces.

Heat a skillet over medium heat and warm the tortillas for about 30 seconds on each side until pliable. Alternatively, microwave them wrapped in a damp paper towel.

Lay out each warm tortilla, starting with a handful of romaine lettuce, followed by the sliced chicken and bell peppers. Drizzle with your favorite sauce.

Fold in the sides of the tortilla and roll it tightly to create a compact wrap.

Serve the wraps warm with extra sauce for dipping. Store leftovers in an airtight container in the fridge for up to 2-3 days.