Start by seasoning the chicken breast with salt and pepper. Heat 1 tablespoon of oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Remove the chicken, let it rest for 5 minutes, then slice thinly.

While the chicken rests, wash and slice the cucumber, bell peppers, and carrots into thin strips. Set the sliced veggies aside.

Warm the tortillas in a dry skillet over medium heat for about 10-15 seconds on each side until soft. Alternatively, microwave them for a few seconds.

Lay a warmed tortilla flat. Layer with sliced chicken, cucumber, bell peppers, and carrots. Optionally add cheese, avocado, or herbs.

Carefully fold the sides of the tortilla inward and roll it tightly from the bottom to the top. Cut the wraps in half diagonally to serve.