I start by patting the chicken dry and rubbing it with olive oil and taco seasoning. Make sure you coat it evenly so every bite is flavorful and well seasoned.

Heat a skillet over medium heat and cook the chicken for 6–7 minutes per side until fully cooked. The internal temperature should reach 165°F. Let it rest for 5 minutes before slicing.

In a bowl, mix sour cream, mayonnaise, lime juice, garlic powder, salt, and pepper. Stir until smooth and creamy. This sauce gives you that authentic fast-food flavor.

I like to warm the tortillas in a dry skillet for about 20–30 seconds per side. This makes them soft, flexible, and easier to fold.

Place sliced chicken in each tortilla, top with shredded lettuce, cheddar cheese, and drizzle with creamy sauce. Fold gently and serve immediately.